Pineapple Gooey Butter Cake Steph Recipes

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
• For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
• For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
• Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
• Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
• Remove from oven and allow to cool completely. Cut into squares.

Steps:

• Preheat oven to 350°.
• 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 pineapple until smooth. Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pineapple mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
• Serve with fresh whipped cream.

Steps:

• Carefully cut off the top of the pineapple and set it aside. With a large spoon, scoop out the core and flesh from the pineapple and the top crown. Discard the core, cut up the flesh into chunks and reserve with the juice. Dry out the hollow pineapple the best you can with a paper towel.
• In a large bowl, mix the cake mix, eggs, vegetable oil, 1 cup of the pineapple juice and 3/4 cup of the pineapple chunks. Pour the cake batter into the hollowed-out pineapple to fill it three-quarters of the way to the top. Reserve the leftover batter for another use (perhaps a second pineapple? Or cupcakes?!). Microwave on high until the cake is baked, about 10 minutes. A skewer should come out clean. Remove from the microwave with a kitchen towel because it's super hot on the outside, let cool for 15 minutes.
• While the pineapple is cooling, make the topping: In a small bowl, combine the remaining pineapple chunks (you should have about 1/2 cup) and the brown sugar and microwave on high for 1.5 to 2 minutes. Mix well with a spoon and let cool slightly.
• Top the pineapple cake with the sugared pineapple, some whipped topping and chopped maraschino cherries. Sprinkle with a bit of brown sugar for the crunch and because it looks pretty. Serve with the pineapple crown on top. Find a long spoon and dig in!

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

Steps:

• 1. To prepare the cake, combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9 x 13" baking pan.
• 2. Prepare the filling: In large bowl, beat the cream cheese and pineapple until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pineapple mixture over cake batter and bake for 40 - 50 minutes. Make sure not to over bake as the center should be a little gooey.
• 3. Variations: for a Pumpkin Gooey Butter Cake; instead of the pineapple, use a 15 ounce can of pumpkin 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 pineapple. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup of peanut butter to the cream cheese instead of the pineapple. Proceed as directed above. (I have had the Peanut Butter Gooey Cake and it is decadent!) ENJOY!!