Monday, September 21, 2009

Pineapple Gooey Butter Cake



The title of this dessert alone should be enough to know you have to try it! I love the sweetness of the pineapple and then the texture of the cake as you take a bite. The original Paula Deen recipe used pumpkin, but it also suggests flavors such as banana or peanut butter. After reading some of the reviews on Food Network I decided to try a different version since many reviews complained that it was too sweet. This version from, The Repressed Pastry Chef  is still sweet, but much more balanced. I have made this sweet treat for both my husband’s coworkers and some friends and everyone seems to really enjoy it. Now that Fall is here I need to try the pumpkin version too!

Pineapple Gooey Butter Cake

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1 (18.25 oz) boxed yellow cake mix

1/2 butter, melted

4 eggs, divided

2 teaspoons vanilla extract, divided

1 (8 oz) package cream cheese, softened

3 cups confectioners’ sugar

1 (20 oz) can crushed pineapple, drained

Preheat oven to 350 degrees. In a large bowl, combine cake mix, melted butter, 1 teaspoon vanilla extract and 2 eggs. With a hand mixer, mix until combined. Pat into a 13x9 pan, lined with foil and  lightly coated with baking spray or butter.

In a large bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, 2 eggs, and remaining vanilla extract. Add confectioners’ sugar one cup at a time until fully combined. Add the drained, crushed pineapple and mix until blended. Pour over cake layer.  Bake for 40 to 45 minutes. Remove from oven and cool on a wire rack. Once cooled, use the foil as a handle to remove from pan. Cut into bars and serve.

Source: The Repressed Pastry Chef; http://therepressedpastry

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1 comment:

Melinda said...

Yumm! That looks delicious!