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Tropical Mango Pineapple Cheesecake Cake

This Tropical Mango Pineapple Cheesecake Cake layers luscious cheesecake atop moist cake, finished with juicy mango and pineapple for a delightful tropical escape.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 1 cup crushed pineapple, drained
For the Cheesecake Layer
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
For the Topping
  • 1 mango diced
  • 1 cup pineapple chunks
  • Coconut flakes (optional, for garnishing)

Method
 

Make the Cake
  1. Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk until just combined. Fold in the crushed pineapple.
  6. Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for a few minutes before transferring them to wire racks.
Prepare the Cheesecake Layer
  1. In another bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract until combined.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
Assemble the Cake
  1. Place one cake layer on a serving plate. Spread half of the cheesecake mixture on top. Repeat with the second cake layer and the remaining cheesecake.
  2. Carefully pile the diced mango and pineapple on top of the cheesecake. Sprinkle coconut flakes for garnish if desired.

Notes

Make Ahead: This cake can be made a day in advance. Don’t Overmix: When combining the whipped cream into the cheesecake, go gentle to maintain airiness. Mismatched Layers: Use a serrated knife to trim down uneven layers if necessary.