Description
The double-layer delicacy called the Ooey Gooey Pineapple Butter Cake is one part butter cake topped with a second layer of ooey gooey pineapple goodness.
Ingredients
Units
Scale
Bottom Layer:
- 2 cups All Purpose Flour
- 1 cup Sugar
- 1/4 cup Brown Sugar
- 1 tsp Baking Powder
- 1 Large Organic Egg
- 4 oz Melted Butter
- 1 tbsp Vanilla Extract
- 1/4 cup Fresh Pineapple Juice
Top Layer:
- 8 oz Cream Cheese
- 4 oz Creme Fraiche
- 3 Large Organic Eggs
- 1 tbsp Vanilla Extract
- 1/2 tbsp Almond Extract
- 1/4 cup Fresh Pineapple Juice
- 3 oz. Melted Butter
- 3 cups Powered Sugar
- 3 Pineapple Slices
- 3 Maraschino Cherries (paid link)
Instructions
- Begin by pre-heating the oven to 350 degrees. Coat the cast iron skillet (paid link) with butter and set to the side.
- In a large bowl, add flour, baking powder, sugar, and brown sugar then slightly whisk (paid link) together. Add melted butter and vanilla extract and whisk (paid link). Add slightly beaten egg and pineapple juice to bowl and whisk (paid link) together until it begins to bind (to a smooth texture). Do not over whisk (paid link).
- Evenly spread mixture over the over of the buttered cast iron pan.
- In a separate large bowl, add cream cheese, Creme Fraiche, vanilla extract, almond extract, pineapple juice, melted butter. Blend with hand blender (paid link) until smooth. Add each of the 3 eggs individually while continuing to blend. Add powered sugar and continue blending for 3 minutes until smooth.
- Evenly add cream cheese mixture over the bottom layer mixture and spread until smooth.
- Bake cake for 45 to 50 minutes at 350 degrees then allow to cool for 30 minutes when done.
- Top off with baked pineapple slices, maraschino cherries (paid link), sprinkle with powdered sugar then serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Calories: 765
- Fat: 40.3g