Pineapple Gooey Cake

This is a variation on Paula Deen's Pumpkin Gooey Butter Cake. It was made and served at a Bake Sale in my office and the baker referred me to the Food Network for the recipe. It is scrumptious!

• Ready In: 1 hr
• Serves: 12

Ingredients

• Cake

• 1 (18 1/4ounce) package  yellow cake mix
• 1  egg
• 8  tablespoons butter, melted

• Filling

• 1 (8 ounce) package cream cheese, softened
• 1 (20 ounce) can crushed pineapple, drained
• 3  eggs
• 1  teaspoon vanilla
• 8  tablespoons butter, melted
• 1 (16 ounce) box powdered sugar
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg

Directions

1. Preheat oven to 350°.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pineapple until smooth. Add the eggs, vanilla, and butter, and beat together.
4. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pineapple mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
5. Serve with fresh whipped cream.