Pineapple Gooey Butter Cake
Pineapple Gooey Butter Cake rich and moist dessert featuring a buttery yellow cake base topped with a creamy filling of cream cheese, crushed pineapple, vanilla, and powdered sugar. Baked until golden and gooey, this easy-to-make American classic offers sweet, tangy flavors perfect for any occasion.
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- 9×13 inch (23×33 cm) baking dish
- Spatula
- Measuring spoons and cups
- Oven mitts
- Cooling rack
Ingredients
For the Cake Base:
- ½ cup 113 g salted butter, melted
- 1 box 15.25 oz / 430 g yellow cake mix
- 1 large egg
For the Creamy Pineapple Filling:
- 8 oz 225 g cream cheese, softened
- 1 can 20 oz / 565 g crushed pineapple, well drained
- 1 teaspoon vanilla extract
- 1 lb 16 oz / 450 g powdered sugar
Instructions
- Step 1: Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or non-stick spray. In a mixing bowl, combine the melted butter, yellow cake mix, and egg. Stir until the mixture is smooth and evenly combined.
- Step 2: Spread the cake batter evenly into the prepared baking dish, pressing it gently to create an even layer.
- Step 3: In a separate bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy. Add the well-drained crushed pineapple and vanilla extract, mixing until combined. Gradually add the powdered sugar, beating until the filling is smooth and thick.
- Step 4: Carefully spread the cream cheese and pineapple filling evenly over the cake base layer in the baking dish.
- Step 5: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the edges start to turn golden.
- Step 6: Remove from the oven and allow the cake to cool completely on a cooling rack. Once cooled, cut into squares and serve.