Pineapple Gooey Butter Cake

CAKE:

• 1 Duncan Hines Moist Deluxe Yellow Cake Mix or Pineapple Cake Mix
• 1 Large Egg (room temperature)
• 1/2 Cup Butter, melted

FILLING:

• 1 8oz package Cream Cheese, softened
• 3 Large Eggs (room temperature)
• 1 20 oz can crushed Pineapple, well drained
• 1 tsp Vanilla Extract
• 1 16 oz box Powdered Sugar
• 1/2 Cup Butter, melted

1. CAKE:

1. 1.) Preheat oven to 350 degrees F. (325 if using dark or coated pan. Lightly grease a 9 x 13 inch pan.
2. 2.) In a large bowl, combine cake mix, egg, and butter. Mix well using an electric mixer on medium speed.
3. 3.) Pat into the bottom of prepared pan and set aside.
4. 4.) In same bowl, beat cream cheese until smooth; add eggs, pineapple and vanilla. Beat on medium speed until thoroughly combined. Add powdered sugar. Mix on low speed until powdered sugar is moistened; beat on medium speed until well blended. Reduce speed, and slowly pour in butter. Mix well.
5. 5.) Pour filling over base and spread evenly.
6. 6.) Bake 40 - 50 minutes, or until done, but center is still a little gooey. Do NOT Overbake.
7. 7.) Remove from oven, cool completely on wire rack. Cut into bars.
8. 8.) Store covered in a cool place.
9. This recipe can also be baked in a greased 10 x 15 inch pan - just remember to adjust the cooking time accordingly.