Gooey Butter Cake Recipe
If you are looking for a decadent dessert, try this gooey butter cake recipe. A sweet dense cake that melts in your mouth, it is just plain delicious served warm or cold.
Like so many good recipes, this cake was created by accident in St. Louis, Missouri, in the 1930’s. Since then, it has become a very popular sweet in the South.
An easy to make cake, this is a cake mix recipe that can be made ahead. This cake lasts longer than most cakes without going stale. In fact, the longer it sits, the better this ooey gooey butter cake tastes as the flavor seems to intensify over time.
When making this gooey butter cake recipe, it is best to cut the cake into small pieces for serving as it is very rich and sweet. A tip for cutting this cake into nice, neat little squares is to line the pan with parchment paper, draping excess paper over the sides of the pan. Once the cake has cooled, lift the cake out of the pan and cut it into squares using a pizza cutter.
An unfrosted cake, this sweet treat only needs a light dusting of powdered sugar over the top after the cake has cooled. If you prefer, serve with a slice of fresh fruit or whipped cream on top.
If you are on a gluten free diet, you can easily substitute a gluten-free cake mix in this gooey butter cake recipe and the result will be delicious.
Gooey Butter Cake Recipe
- 1 box (18.25 ounces) golden yellow cake mix
- 4 eggs, divided
- 1/2 cup (1 stick) butter, melted
- 3 cups powdered sugar
- 1package (8 ounces) cream cheese, at room temperature
- 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Generously grease and flour a 9 x 13-inch baking pan.
2. In a large bowl, mix together the cake mix, 2 eggs and melted butter. Batter will be thick. Pour the batter into prepared baking pan, patting the batter and spreading it evenly to the edges of the pan.
3. In a large bowl, blend together remaining 2 eggs, powdered sugar, cream cheese and vanilla extract. Pour this mixture evenly on top of cake batter.
4. Bake for 35 to 40 minutes or until the top of the cake has a golden brown glaze and pulls from the sides of the pan. Remove from oven and cool in pan on wire racks.
An easy recipe to make, try one of these variations for Gooey Butter Cake:
For a Pumpkin Gooey Butter Cake: Use a spice cake mix. Add 1 can (16 ounces) of pumpkin and 2 teaspoons of pumpkin pie spice to the cream cheese mixture.
For a Lemon Gooey Butter Cake: Use a lemon cake mix. Substitute 2 tablespoons of fresh lemon juice for the vanilla extract in the cream cheese mixture.
For a Pineapple Gooey Butter Cake: Add 1 can (20 ounces) of crushed pineapple, drained, to the cream cheese mixture.
For a Chocolate and Peanut Gooey Butter Cake: Use a chocolate cake mix. Add 1/2 cup of peanut butter to the cream cheese mixture.
For a Coconut Gooey Butter Cake: Add 1/2 cup of shredded coconut to the cake mix and add 1 cup of shredded coconut to the cream cheese mixture.
For a Chocolate Gooey Butter Cake: Use a chocolate cake mix. Add 1 cup of semi-sweet mini chocolate chips to the cream cheese mixture.
For a Red Velvet Gooey Butter Cake: Use a red velvet cake mix. Add 1 cup chopped pecans to the cream cheese mixture.
For a Fruit Gooey Butter Cake, swirl in a pie filling of your choice to the top layer of cream cheese mixture before baking and then add about 10 minutes to the bake time to get the best results.
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