As a kid most birthdays were celebrated with a pineapple upside down cake, that was our go to cake; there was the occasional burnt almond cake from that bakery we loved, but that was more of a cake for my mom’s birthday. Finally, when I was 8 I had the skills to make a cake by myself unsupervised, I couldn’t find our usual 9×13 pan, but we did have two 8 inch round cake pans, in each pan I could fit 4 pineapple rings. I made a cake for my 8th birthday that looked like an 8, with 8 pineapple rings, I thought it was pretty clever and I didn’t even plan it ahead.
These cheesecake blondies with pineapple topping really taste like a pineapple upside down cake but with a creamy cheesecake layer, it might even be better than the traditional cake. The blondie, or butterscotch brownie as my mom calls them are chewy and packed with caramely flavor. The cheesecake is lightly sweetened and a soft opposition of texture to the blondie while the pineapple adds a bright citrus touch to complete the dish.