1. Prepare the Oven

Preheat oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or non-stick baking spray.

2. Prepare the Pineapple Layer

Drain the crushed pineapple thoroughly for at least 10 minutes.

Spread evenly across the baking dish.

Sprinkle brown sugar evenly over the pineapple.

Do not stir.

3. Prepare the Cheesecake Mixture

Beat together:

• softened cream cheese
• granulated sugar
• egg
• vanilla

Mix until completely smooth (about 2–3 minutes).

4. Add Cheesecake Layer

Drop spoonfuls evenly over the pineapple.

Do not spread completely.

The cheesecake will naturally melt into creamy pockets while baking.

5. Add Cake Mix

Sprinkle the dry yellow cake mix evenly over the entire surface.

Do not press or mix.

6. Add Butter

Slowly drizzle melted butter over all the cake mix.

Cover every dry area.

For an even crispier crust, drizzle the optional extra butter and sprinkle the optional brown sugar over the top.

7. Bake

Bake for 45–50 minutes.

The cake is finished when:

• top is deep golden brown
• edges bubble gently
• cheesecake is mostly set
• center jiggles slightly

Internal temperature should be around 190°F (88°C).

8. Cool

Allow to cool for 20–30 minutes.

This step helps the cheesecake finish setting.

9. Decorate

Dust lightly with powdered sugar.

Serve warm with whipped cream and pineapple tidbits.