Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan. If your cream cheese is cold, remove it from the refrigerator now so it can soften while you work.
• In a medium bowl, combine the 1 box carrot cake mix, 1 egg, and 1/2 cup melted butter. Stir until evenly combined into a thick batter.
• Press that cake-mix batter evenly into the bottom of the prepared 9x13 pan to form the crust. Set the pan aside.
• In the bowl of a stand mixer (or using a hand mixer), beat the 8 oz softened cream cheese until smooth and free of lumps.
• Add the second 1/2 cup melted butter to the cream cheese and beat until incorporated.
• Add the 2 eggs one at a time, mixing briefly after each until combined. Add the 1 tsp vanilla extract and scrape down the bowl as needed.
• If you want a powdered-sugar dusting on top, reserve a small amount from the 16 oz powdered sugar before using it in the filling. Add the remaining powdered sugar (from the 16 oz) to the cream cheese mixture gradually and beat until the filling is smooth.
• Fold the 1/2 cup walnuts and the 1/2 cup drained pineapple into the cream cheese filling by hand, then spread the filling evenly over the prepared crust in the pan.
• Bake in the preheated oven for 40–45 minutes. The edges should be set and lightly browned; the center should still be slightly gooey.
• Remove the pan from the oven and let the cake cool on a wire rack until the filling has set enough to slice (cooling time will vary). If you reserved powdered sugar, lightly dust the top now. Serve slices with a dollop of whipped cream, if desired.