Betty demonstrates how to make a Pineapple Gooey Butter Cake. The Gooey Butter Cake originated in St. Louis, Missouri. This variation has crushed pineapple, just for a change.
|Yellow cake mix package||18 1/4 Ounce|
|Butter||1/2 Cup (8 tbs) (melted and cooled)|
|Cream cheese||8 Ounce , softened|
|Eggs||3 (his is one more egg than is used in the traditional Gooey Butter Cake.)|
|Vanilla extract||1 Teaspoon|
|Butter||1/2 Cup (8 tbs) (additional stick, melted and cooled)|
|Confectioner's sugar||16 Ounce (powdered sugar or icing sugar)|
|Crushed pineapple||20 Ounce , drained (Juice is not used in this recipe.)|
|Cooking oil spray||2 Dash|
In a mixing bowl, combine the yellow cake mix, 1 egg, and 1 stick melted butter.
Mix with an electric mixer until fully mixed. Press this mixture firmly and evenly into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Set aside.
In a mixing bowl, beat 8 ounces of cream cheese until light and fluffy.
Add 3 eggs, 1 teaspoon vanilla, and 1 box of confectioner’s sugar. Beat until fully mixed.
Add 1 stick melted butter and beat well. Stir in crushed pineapple.
Spread mixture evenly over the cake mixture and bake in a 350 degree (F) oven for 40 to 50 minutes, until golden.
Do not overbake. Remove from oven and allow to cool. Sprinkle with confectioner’s sugar.
Cut into squares of desired size and serve.