Pineapple Gooey Butter Cake Recipe
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Pineapple gooey butter cake uses simple ingredients to create a cake that has two scrumptious gooey layers infused with pineapple flavor.
This pineapple gooey butter cake is so simple but so addicting. You’ll find yourself making this simple dessert recipe over and over again.
Gooey butter cake has been around for ages but I wanted to make this one extra special because it was for Father’s Day. So, I added my husband’s favorite fruit: pineapple.
Why You’ll Love This Recipe
- Simple to Make! This cake starts with a boxed cake mix to make it extra easy to put together.
- Everyone Raves About It! I mean…how can you really go wrong with a cake made with butter, cream cheese, and pineapple?!
- Perfect for Any Occasion! You can serve this in small bite sized pieces or in larger bars.
- No Grocery Store Needed! You likely have almost everything you need to make this in your kitchen and many of the ingredients are pantry items you can buy and keep for when you are craving something sweet.
Pineapple Gooey Butter Cake Ingredients
- Yellow Cake Mix: The cake mix is the foundation of this gooey cake. I usually used a boxed cake mix but you can use your favorite homemade recipe too.
- Butter: The most important in this gooey butter cake recipe is (you guessed it) butter. I usually use salted butter because I prefer the way the hint of salt mixed with all the sweeter ingredients. You can also substitute a butter spready (like Country Crock) but would need to use a cup plus one Tablespoon.
- Eggs: Eggs help form as a binder for the bottom layer of the cake.
- Cream Cheese: This is the foundation for the second layer of the cake. I prefer full fat but you can substitute with 1/3 less fat. I do not recommend using non-fat.
- Crushed Pineapple: The special ingredient in this version of the classic gooey butter cake.
- Vanilla Extract
- Powdered Sugar: This is used to help thicken and sweeten the second layer.
How to Make the Best Gooey Butter Cake
This cake is all about the two different layers that are then baked until gooey. The full instructions can be found in the recipe card below but here is a helpful overview.
- For the first layer, you’ll combine cake mix, part of the butter, and an egg. Then, you’ll spread that into your baking pan.
- For the second layer, you’ll beat the cream cheese. Then, you’ll add in the rest of the butter, the vanilla, and the remaining egg. Mix in the pineapple. Then, add in the powdered sugar and beat with the mixer before adding as the second layer of the cake.
- Once you have everything in the baking pan, you’ll bake in the oven.
More Simple Cake Recipes
Pineapple Gooey Butter Cake Recipe
This gooey butter cake is boasts the addition of pineapple to give it a great citrus zing.
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Servings: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup salted butter divided
- 2 eggs
- 20 ounce can of crushed pineapple drained
- 8 ounce package of cream cheese softened
- 1 teaspoon vanilla
- 16 ounces powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×9 cake pan.
- In a mixing bowl, combine the cake mix, 8 tablespoons of melted butter and one egg. Using an electric mixer, mix on medium, until completely combined. Pat into the bottom of the prepared cake pan.
- With an electric mixer, beat the softened cream cheese until smooth. Add in the remaining 8 tablespoons of melted butter, vanilla, and remaining egg. Mix until combined.
- Mix in crushed pineapple. 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.
- Bake for approximately 50-60 minutes being careful not to over bake. As the name suggests says, it should be "gooey." Let cool completely before slicing into squares and serving.
Notes
- To cut neat slices, cut the cooled cake using a plastic knife.
- Store cooled cake pieces in an airtight container. The cake will last 2-3 days at room temperature or up to a week in the refrigerator.
- To freeze: wrap tightly in plastic wrap and place in airtight storage container. Freezer for up to 3 months. To serve, simply thaw completely.
Nutrition
Calories: 473kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 460mg | Potassium: 89mg | Fiber: 1g | Sugar: 57g | Vitamin A: 522IU | Calcium: 166mg | Iron: 1mg
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!
