Pineapple "Butter" Cake Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This buttery cake is lightened with the substitution of a cholesterol-free spread. The addition of pineapple gives it a great citrus zing.
  • 1 box yellow cake mix
  • 17 Tbsp of Country Crock, divided
  • 3 eggs
  • 1 large can of crushed pineapple, drained
  • 1 8oz package of cream cheese, softened
  • 1 tsp vanilla
  • 16 oz of powdered sugar
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 cake pan.
  2. Start by melting the Country Crock. You can melt it all at the same time but be sure to keep it divided.
  3. In a mixing bowl, combine the cake mix, 8½ Tbsp of melted spread and 1 egg. Mix, on medium, until completely combined. Pat into the bottom of the prepared cake pan.
  4. With an electric mixer, beat the cream cheese until smooth. Add in the pineapple, 8½ Tbsp of melted Country Crock spread, vanilla and remaining 2 eggs. Mix until combined.
  5. Slowly add in the powdered sugar and mix, on medium, until completely combined. Spread over the first layer of cake in the prepared cake pan.
  6. Bake for approximately 40 minutes being careful not to over bake. As the originator of this recipe says, it should be "gooey." Let cool completely before slicing into squares and serving.
Recipe by My Suburban Kitchen at