Pineapple Gooey Butter Cake

A buttery yellow cake crust swirled with a luxuriously creamy, pineapple-kissed filling and topped with juicy golden chunks—this tropical twist on the classic gooey butter cake is pure indulgence. With a soft, fudgy center, a hint of tang from crushed pineapple, and a sweet-tart finish, it’s like sunshine baked into every bite. Simple to make, impossible to resist, and perfect for potlucks, holidays, or anytime you need a little island escape.

Why You’ll Love This Recipe

This isn’t just another dessert—it’s a taste of vacation in a pan. Inspired by Midwestern gooey butter cakes and Southern fruit desserts, this version adds pineapple for brightness and texture. The result? A rich, chewy-sweet treat that balances creamy richness with tropical zing. Whether served warm with ice cream or chilled for a denser bite, it disappears fast.

Perfect for:

• Potlucks, bake sales, and holiday gatherings
• Fans of pineapple upside-down cake, cheesecake bars, or dump cakes
• Make-ahead treats (it tastes better the next day!)
• Brightening up gray winter days

Ingredients

For the Buttery Base Layer

• 1 (15.25 oz) box yellow cake mix (regular, not sugar-free)
• ½ cup (1 stick / 115g) unsalted butter, melted
• 1 large egg

For the Cream Cheese-Pineapple Filling

• 8 oz (225g) block cream cheese, softened to room temperature
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup (120g) crushed pineapple, well-drained (squeeze out excess liquid!)
• 4 cups (480g) powdered sugar, sifted

For the Pineapple Topping

• 1 (20 oz / 567g) can pineapple chunks or tidbits, well-drained (reserve juice for smoothies!)
• Optional: 2 tbsp brown sugar, sprinkled on top for caramelization

For Serving (Optional)

• Whipped cream or coconut whipped cream
• Vanilla ice cream
• Toasted coconut flakes or maraschino cherries

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch glass baking dish with butter or nonstick spray.

2. Make the Cake Crust

In a large bowl:

• Combine dry yellow cake mix, melted butter, and 1 egg.
• Mix until a thick, dough-like consistency forms—no dry spots.

Press mixture evenly into the bottom of the prepared pan using the back of a spoon or damp fingers.

3. Prepare the Creamy Filling

In a separate bowl:

• Beat softened cream cheese until smooth (~1 minute).
• Add 2 eggs and vanilla extract. Beat until fully blended.
• Gradually beat in powdered sugar, 1 cup at a time, until smooth and fluffy.
• Gently fold in drained crushed pineapple.

Pour filling over the crust and spread gently with an offset spatula.

4. Top with Pineapple Chunks

• Arrange drained pineapple chunks evenly across the top.
• For extra sweetness and golden color, sprinkle with brown sugar (optional).

5. Bake to Golden Perfection

• Bake 40–45 minutes, until:
  • Edges are deep golden brown
  • Center is set but still slightly soft (like a cheesecake)
  • Top has a light crust

6. Cool & Serve

• Let cool completely in the pan on a wire rack (~1–2 hours).
• For firmer texture, refrigerate 1 hour before slicing.

Cut into squares and serve:

• At room temperature for gooey warmth
• Chilled for a denser, cheesecake-like bite

Top with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A sprinkle of toasted coconut

You Must Know

• Drain pineapple well —wet filling = collapsed cake.
• Cool before cutting —warm cake may fall apart.
• Sift powdered sugar —prevents lumps in the filling.
• Tastes better the next day! Flavors deepen and texture firms up.
• Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat individual squares in microwave (10–15 seconds) for warm, melty texture.
• Freeze whole or sliced: Wrap tightly and thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with tea or coffee.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future joy.
• Pair with sparkling water or tropical cocktails.

Cultural Context

Rooted in American Midwest comfort food and retro 1970s baking trends, this recipe celebrates how simple ingredients—cake mix, cream cheese, and canned fruit—can become something deeply satisfying. Found at church suppers, school fundraisers, and creative kitchens alike, it honors the joy of sharing handmade sweetness.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more tang? Add 1 tsp lemon juice to the filling.
• Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: Yes—but drain very well and chop finely. Canned works best for consistent moisture.

Q: Why did my cake sink in the middle?
A: Likely underbaked or cut too soon. Ensure full cooling time.

Q: Is this gluten-free?
A: Only if using GF cake mix and verifying all ingredients.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 25–30 mins.

Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, cream cheese), eggs, wheat.
Gluten-free option: Use certified GF cake mix.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cake mixes and canned fruits.

Nutrition Facts (Per Serving – Approximate)

Based on 15 servings

• Calories: 380
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 56g
• Fiber: 1g
• Sugar: 42g
• Protein: 4g
• Sodium: 380mg

This cake doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pineapple, passion, and someone who says, “Let’s make it together.”