why make this recipe
This cake is simple and fast. It is sweet, rich, and soft. People love it at parties or for a treat. You can make it with few ingredients and little time.
introduction
Gooey Butter Cake is a soft, gooey dessert with a thin cake layer and a creamy top. It is easy to make and comforts many. If you want a classic take, see this classic St. Louis version for more background.
how to make Gooey Butter Cake
Make the base from the cake mix and melted butter. Press it into the pan. Beat the cream cheese until smooth, then add powdered sugar, eggs, and vanilla. Pour that over the base. Bake until the edges are golden and the center is slightly jiggly. Let it cool before cutting.
Ingredients :
- 1 yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 4 large eggs
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan.
- In another bowl, beat the cream cheese until smooth. Add in the powdered sugar, eggs, and vanilla extract. Mix until well combined.
- Pour the cream cheese mixture over the cake layer in the pan.
- Bake for 30-35 minutes, or until the edges are golden and the center is slightly jiggly.
- Allow to cool before serving. Dust with additional powdered sugar if desired.
how to serve Gooey Butter Cake
Cut into squares. Dust with powdered sugar. Serve warm or at room temperature. It goes well with coffee, ice cream, or fresh fruit.
how to store Gooey Butter Cake
Cover and keep at room temperature for 1-2 days. For longer, cover and refrigerate up to 4-5 days. To freeze, wrap tightly and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Gooey Butter Cake
- Use room temperature cream cheese so the filling is smooth.
- Press the cake mix layer evenly into the pan.
- Do not overbake; the center should be slightly jiggly when done.
- Let it cool before cutting to keep neat squares.
- For other ideas and a different take, try another version.
variation (if any)
- Add lemon or orange zest to the filling for a bright flavor.
- Stir in 1/2 cup chocolate chips or chopped nuts into the cream cheese mix.
- Use a different cake mix flavor like white or butter pecan for a new taste.
- Try a pumpkin spice twist in fall with pumpkin puree and spices.
FAQs
Q: Can I use a different cake mix?
A: Yes. Use any yellow or white cake mix you like.
Q: Why is the center still jiggly after baking?
A: Gooey Butter Cake should be slightly jiggly in the center. It firms as it cools.
Q: Can I halve the recipe for a smaller pan?
A: Yes. Use a smaller pan and watch the bake time. Check often after 20 minutes.
Q: Do I need to chill the cake before cutting?
A: No. Cool it at room temperature first. Chilling helps if you want cleaner slices.
Conclusion
If you want more versions or the original recipe, check these helpful links: Gooey Butter Cake Recipe and Original Gooey Butter Cake Recipe | Paula Deen.
Gooey Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
- In another bowl, beat the cream cheese until smooth. Add in the powdered sugar, eggs, and vanilla extract, and mix until well combined.
- Pour the cream cheese mixture over the cake layer in the pan.
- Bake for 30-35 minutes, or until the edges are golden and the center is slightly jiggly.
- Allow to cool before serving. Dust with additional powdered sugar if desired.
- Cut into squares and serve warm or at room temperature. It pairs well with coffee, ice cream, or fresh fruit.