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
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 chef.com/2009/03/29/pineapple-gooey-butter-cake/