Pineapple Blueberry Ooey Gooey Butter Cake (gluten free




A yellow butter cake with blueberries and an ooey gooey pineapple topping.
Ingredients:
1 gluten free or ketobutter cake mix
1 egg
1/2 cup butter
1/4 cup pineapple juice(no added sugar)
4 cups blueberries
Topping
8 oz. cream cheese
2 eggs
1 16 oz. can crushed pineapple - drained - reserve juice
1/2 cup butter - melted
3 cups swerve powdered sugar
1 teaspoon vanilla extract
Directions:
In a mixing bowl dump the cake mix, egg, 1.2 cup melted butter and pineapple juice. Mix until it is thoroughly combined. Press on the bottom of a greased 9 x 13 pan. Sprinkle the blueberries over the base. Press them down lightly into the batter.
In another bowl combine the cream cheese, 1/2 cup melted butter, eggs and vanilla. Mix until combined. Make sure the crushed pineapple is well drained. Add to the cream cheese. Mix until combined and add the confectionery sugar. When mixed pour over the blueberries.
Bake at 350 (325 if a glass pan) for an hour. Check several times before that. Mine took 1 hour and 5 minutes. A tester should be clean when you check it. If in doubt leave in another 5 minutes.

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