GOOEY COCONUT PINEAPPLE BUTTER CAKE
This is spinoff of Paula Deen's Gooey Butter Cake. This is very rich and a little goes a long way. I have had her gooey cake from QVC and it is very good. You can't eat much.
Provided by mightyro_cooking4u
Categories Dessert
Time 1h10m
Yield 20-24 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 367.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 69.1, Sodium 225.3, Carbohydrate 49.4, Fiber 0.7, Sugar 39.2, Protein 3.3
PINEAPPLE GOOEY CAKE
This is a variation on Paula Deen's Pumpkin Gooey Butter Cake. It was made and served at a Bake Sale in my office and the baker referred me to the Food Network for the recipe. It is scrumptious!
Provided by ElaineAnn
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 590.4, Fat 28.8, SaturatedFat 15.2, Cholesterol 132.9, Sodium 472.6, Carbohydrate 79.7, Fiber 1, Sugar 62.8, Protein 5.8
PINEAPPLE GOOEY BUTTER CAKE - STEPH
This was a winner at one of our United Way Cooking Contests at work a few years ago. I had misplaced the recipe and recently found it. There are many variations to this cake.
Provided by Stephanie Dodd
Categories Cakes
Time 1h
Number Of Ingredients 11
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!!
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
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