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.
- 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
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