Cleveland–Heath puts a delicious spin on the classic Gooey Butter Cake

This Pineapple Rum Gooey Butter Cake raises the St. Louis staple to a new level.

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“I know it seems weird that we are getting a pastry item from someone out of house,” admits chef Eric Heath, who co-owns Cleveland–Heath with chef Jenny Cleveland, “but Leslie Gillette’s gooey butter cakes are nothing short of amazing. When she started Gillette Baking Company, we wanted to help out, because she’s such an amazing chef. Now, we’re collaborating on seasonal flavors, and they’ve become a staple… Plus, they’re [available] gluten-free, and you can’t even tell.” The current summer offering is pineapple rum topped with salted caramel ice cream, large sticky flakes of candied coconut, and a glaze made with pineapple juice, brown sugar, and Plantation Pineapple dark rum, buoyed by lime zest. “Please give Leslie the credit for the cakes,” insists Heath. “All we do is dress them up.”

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