A buttery yellow cake crust swirled with a creamy, pineapple-kissed filling and topped with juicy chunks—soft, fudgy, and tropical. Perfect for potlucks, holidays, or anytime you need a little island escape.
Ingredients
For the Buttery Base Layer
- 1 (15.25 oz) box yellow cake mix (regular, not sugar-free)
- ½ cup (115g / 1 stick) unsalted butter, melted
- 1 large egg
For the Cream Cheese-Pineapple Filling
- 8 oz (225g) cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) crushed pineapple, well-drained
- 4 cups (480g) powdered sugar, sifted
For the Pineapple Topping
- 1 (20 oz / 567g) can pineapple chunks, well-drained
- Optional: 2 tbsp brown sugar for caramelization
For Serving (Optional)
- Whipped cream or coconut whipped cream
- Vanilla ice cream
- Toasted coconut flakes or maraschino cherries
Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch glass baking dish.
2. Make the Cake Crust
- In a large bowl, combine yellow cake mix, melted butter, and 1 egg.
- Mix until thick and uniform.
- Press evenly into the bottom of the pan.
3. Prepare the Creamy Filling
- Beat cream cheese until smooth.
- Add 2 eggs and vanilla, blend thoroughly.
- Gradually mix in powdered sugar until fluffy.
- Fold in crushed pineapple gently.
- Pour over crust and spread evenly.
4. Top with Pineapple Chunks
- Arrange pineapple chunks on top.
- Sprinkle brown sugar for extra sweetness if desired.
5. Bake
- Bake 40–45 minutes until edges are golden, center set but slightly soft, and top lightly crusted.
6. Cool & Serve
- Cool 1–2 hours at room temperature; refrigerate 1 hour for firmer texture.
- Serve squares warm or chilled.
- Optional toppings: whipped cream, ice cream, toasted coconut.
Tips & Tricks
- Drain pineapple thoroughly to avoid a soggy cake.
- Cool completely before cutting.
- Sift powdered sugar to prevent lumps.
- Tastes better the next day; flavors deepen.
- Freezer-friendly up to 3 months.
Storage
- Room temp: up to 2 days covered
- Refrigerated: up to 5 days
- Freeze whole or sliced, thaw at room temp before serving
Ingredient Substitutions
- Yellow cake mix: white or vanilla cake mix
- Cream cheese: mascarpone or dairy-free alternative
- Crushed pineapple: mashed banana or applesauce
- Powdered sugar: GF blend or coconut sugar + arrowroot
- Ice cream: coconut milk frozen dessert
Serving Suggestions
- Serve family-style with tea or coffee
- Great for potlucks or bake sales
- Double the batch and freeze half
- Pair with sparkling water or tropical cocktails
Pro Tips
- Add 1 tsp lemon juice for extra tang
- Assemble unbaked cake and refrigerate overnight for convenience
- Label your dish—guests will ask for the recipe!
FAQs
- Fresh pineapple instead of canned? Yes, drain well and chop finely.
- Cake sinking? Likely underbaked or cut too soon; allow full cooling.
- Gluten-free? Only if using certified GF cake mix.
- Cupcakes? Bake 25–30 mins at 350°F, fill tins ¾ full.
- Air fryer? Reheat slices at 350°F for 6–8 mins; don’t bake whole.
Nutrition (per serving, ~15 servings)
- Calories: 380
- Fat: 16g
- Saturated fat: 9g
- Carbs: 56g
- Fiber: 1g
- Sugar: 42g
- Protein: 4g
- Sodium: 380mg
This is a fully organized, ready-to-bake Pineapple Gooey Butter Cake recipe.