Gooey Coconut Pineapple Butter Cake is a moist, delicious cake and no need for frosting. Easy cake starting with a cake mix and with cream cheese too!

This gooey Coconut Pineapple Butter cake starts out using a cake mix !

This cake consists of two layers really. Cake on the bottom (almost like a pie crust) and the gooey filling/topping on top. But somehow, it forms one delicious taste treat.

See the dark top ? Not burnt, it is due to all the Icing Sugar (Powdered Sugar) used in this recipe.

Somehow the Sugar forms that paper thin layer, which actually feels like paper, but tastes amazing. I like to pick off those parts and eat it first ! (but I think that’s only me!).

The first time I baked the cake, I almost could not believe how simple this recipe is.

Therefore, I did not expect the final outcome to be so amazing … soooo gooey, sweet with a slight tart taste of the pineapple.

It is now a family favorite and frequently on request for dessert.

There is no need for icing or anything like that. After tasting how sweet (and moist) this cake is, I decided to serve it with only a drizzle of not-too-sweet thin Custard.

Started serving the cake this way from the first time and I can not imagine serving it any differently.

And should you have any leftovers – the longer it stands, the better it gets !

More Cake recipes you might like:

• Magic Chocolate Custard Cake
• Amarula Chocolate Caramel Cake
• Gooey Coconut PEACH Butter Cake
• Decadent Chocolate Cake
• Divine Coconut Cake

Gooey Coconut Pineapple Butter Cake

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Yield: 15 Servings

Gooey Coconut Pineapple Butter Cake

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Gooey Coconut Pineapple Butter Cake is a moist, delicious cake and no need for frosting. Easy cake starting with a cake mix and with cream cheese too!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

BOTTOM:

• 1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
• 1 extra-large Egg
• 1/2 cup Unsalted Butter, melted

TOPPING:

• 250 g Cream Cheese, plain, softened ( 8 oz )
• 2 extra-large Eggs
• 1 t Vanilla Essence
• 5 cups Icing Sugar (Powdered Sugar)
• 1/2 cup Unsalted Butter, melted
• 1 cup Desiccated Coconut
• 1 can (440 g) Crushed Pineapple, (do not drain)

Instructions

1. BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
2. Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
3. TOPPING:Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
4. Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
5. Fold in the Pineapple – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
6. The cake is ready when browned – a tester should come out a little sticky – that’s fine
7. Remove from the oven and let cool completely in the oven dish before cutting into servings

Notes

• This cake is very sweet and moist - I recommend only a drizzle of not-too-sweet custard (or unsweetened whipped cream) drizzled over the cake

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 408.1Total Fat 23.5gSaturated Fat 14.9gTrans Fat 0gUnsaturated Fat 6.5gCholesterol 94.5mgSodium 86.8mgCarbohydrates 47.9gFiber 1.1gSugar 45.6gProtein 3.5g

Nutrition value is not always accurate

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Linked up at: Sweet Little Bluebird – Weekend Potluck