Gooey Coconut Pineapple Butter Cake
Indulge in the tropical decadence of Gooey Coconut Pineapple Butter Cake, a rich and buttery dessert that's as easy to make as it is to love. This crowd-pleasing treat starts with a tender yellow cake crust infused with melted butter, topped with a luscious cream cheese layer packed with crushed pineapple and unsweetened shredded coconut. As it bakes to golden perfection, the cake develops an irresistible gooey center and a lightly caramelized crust, making every bite a symphony of sweet, tangy, and creamy flavors. Perfect for summer gatherings, holiday parties, or when you simply crave a slice of indulgence, this quick and easy recipe comes together in just 15 minutes of prep time. Serve it chilled or at room temperature, and watch it disappear faster than you can say "tropical bliss." Don’t forget to store leftovers in the refrigerator—if there are any!
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Recipe Information
Ingredients
- 15.25 oz yellow cake mix
- 0.5 cup unsalted butter, melted
- 1 large egg
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 8 oz crushed pineapple, drained
- 1 cup unsweetened shredded coconut
- 2 large eggs
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, melted butter, and 1 large egg. Stir until well combined.
Press the cake mixture into the bottom of the prepared baking dish to form an even crust.
In another large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to mix until fully incorporated.
Mix in the vanilla extract and the additional 2 large eggs. Beat until the mixture is smooth and creamy.
Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
Pour the cream cheese mixture over the cake crust in the baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is lightly golden and the center is set but still slightly gooey.
Remove from the oven and allow the cake to cool completely in the dish on a wire rack.
Cut into squares and serve. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 58.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 137 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
