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Pineapple Upside Down Gooey Butter Cake

Servings 12


  • 1 vanilla cake mix
  • ½ cup butter melted
  • 2 eggs

Second layer:

  • 8 ounces cream cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 can pineapple slices drained
  • 8-12 maraschino cherries


  • In a mixing bowl, stir together the cake mix, melted and cooled butter, and 2 eggs. Line a 9x12 baking dish with parchment paper and press the dough into the bottom in an even layer.
  • In another mixing bowl, or stand mixer, beat the cream cheese and vanilla extract until creamy. Then add the eggs and powdered sugar in a couple batches, mixing in between until everything is well combined. Pour this mixture over the top of the dough. Top with pineapple slices and maraschino cherries.
  • Bake at 350°F for 38-40 minutes. The cake will still jiggle in the center but the edges should be brown. Allow to completely cool before removing from the pan and slicing into bars.


This cake can be refrigerated overnight (or even another day or two) before slicing. You can also use a yellow cake mix instead of vanilla if you like.