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Pineapple Gooey Butter Cake

Pineapple Gooey Butter Cake

As I continue to try and embrace the fact that I will not be seeing sun for the next 9  months of my life, I am left wanting one last fling with my friend the pineapple.  To me pineapple is such a sunny, lovely tropical fruit.  For some reason I can only eat it in summer, or if I’m in Hawaii.  Aint summer here, nor is my happy booty gonna be in Hawaii for awhile.  So I decided to bring some sunshine on into mi casa.  I announced to husband (as he watched the NY Giants game) that I was making pineapple bars when we got home.  He looked at me like I was crazy and asked me why (I’d like to say that I was surprised he even heard me being that I spoke during a football game).  Ummmm…why?!?  UUuuuuhhhh….that would be because even though I’ve never made them, I imagine them to be sweet and delicious, and I’m going to take a bite of them, and my eyes are going to roll back in my head due to shear contentment, that would be why, thank you very much. 

I rolled with Paula Dean’s/Food Network’s recipe variation for the bars (the one listed below is the pumpkin recipe but the pineapple is noted as a variation underneath.  As an fyi I have tried the pumpkin and they are  I make them now for Thanksgiving instead of pumpkin pie).  After I dumped the cinnamon and nutmeg into the bowl I thought BIG FAT IDIOT, WTF are you doing?!?  Probably NOT supposed to dump that stuff in with pineapple.  Duh blondie!  However, the recipe didn’t say not to leave it out.  I thought, oh I’ll just give a little finger dippage into the mixture to make sure it’s aOK (yes, raw eggs and all…. don’t judge).  The mix tasted lovely un-baked so I imagined it should be super fab baked.  It made the pineapple actually taste a little “fallesque” so I thought well what a perfect summer to fall transitional dessert. Anyhow, take or leave the cinnamon and nutmeg…’s your call.  These little beauties taste loads better once cooled.  They were glorious the night I made them, but after taking a little nap in the fridge over night, they were even better the next day.  Oh, and guess what?  When I took a bite my eyes did roll back in my head due to shear contentment and I think I may have heard an angel sing. 


  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above

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