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Pineapple Upside-Down Cupcakes Recipe

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3.9 from 8 reviews

This Gooey Butter Cake is a rich, decadent dessert featuring a buttery cake crust topped with a creamy, sweet cream cheese filling. Baked until golden with a delightfully gooey center, this classic cake is perfect for gatherings and sweet cravings.

Ingredients

Crust Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or Betty Crocker™ Super Moist™ White Cake Mix
  • 1 egg
  • 1/2 cup unsalted butter, softened

Filling Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 3 1/2 cups powdered sugar

Topping

  • Extra powdered sugar, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Heat the oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan, or alternatively, spray it generously with baking spray that includes flour to ensure the cake doesn’t stick.
  2. Make the Crust Mixture: In a large bowl, combine the cake mix, 1 egg, and 1/2 cup softened unsalted butter. Stir with a spoon until the ingredients are well blended into a thick, dough-like mixture.
  3. Press Crust into Pan: Evenly press the crust dough into the bottom of the prepared baking pan, creating a uniform base layer for the cake.
  4. Prepare the Filling: In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 1 to 2 minutes. Add 2 eggs and 1 teaspoon vanilla extract, then beat well to combine. Pour in the melted butter and beat again until the mixture is smooth and creamy.
  5. Add Powdered Sugar to Filling: Gradually add 3 1/2 cups powdered sugar to the cream cheese mixture, beating on low speed initially until just combined. Then increase the mixer speed to medium and continue beating until the filling is smooth and creamy.
  6. Assemble Cake: Pour the cream cheese filling over the pressed crust in the baking pan and spread it evenly to cover the crust completely.
  7. Bake the Cake: Bake in the preheated oven for 32 to 38 minutes or until the edges are golden brown and set, but the center remains slightly jiggly and gooey.
  8. Cool and Finish: Remove the cake from the oven and cool completely on a cooling rack for at least 2 hours. Once cooled, sprinkle generously with extra powdered sugar before serving.

Notes

  • Use softened butter and cream cheese at room temperature for easier mixing and a smoother filling.
  • Ensure not to overbake; the center should remain gooey for the classic texture of this cake.
  • Allow the cake to cool thoroughly before slicing to achieve clean cuts.
  • Store leftovers covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
  • For extra flavor, consider adding a teaspoon of almond extract to the filling along with vanilla.

Find it online: https://marthatasty.com/pineapple-upside-down-cupcakes-recipe/