Each bite is filled with a little spice from the carrot cake, a little crunch from the walnuts, and a fruity burst from the pineapple, all wrapped up into a deliciously gooey cake!
In a medium size bowl combine 1/2 cup melted butter with the cake mix and egg. Stir to combine and press the dough into a lightly greased 9x13 cake pan. Set aside.
For the Top Layer:
In the bowl of your stand mixer, beat the cream cheese until smooth, then add the melted butter and continue to beat.
Add eggs one at a time, while still mixing. Add vanilla and powdered sugar and whip until smooth, scraping down the sides of the bowl to get it all incorporated.
Fold the walnuts and pineapple into the cream cheese mixture with a spoon, then spread out evenly on top of the crust.
Bake for 40-45 minutes, the center should still be slightly gooey (hence - gooey cake). Remove from even and let cool.
Dust the top with powdered sugar, and a dollop of whip cream if desired. Enjoy!