why make this recipe
Gooey Butter Cake is simple, rich, and sweet. It uses a cake mix and cream cheese so you can make a soft, gooey dessert fast. This cake is perfect for family dinners, potlucks, or when you want an easy treat that feels special.
how to make Gooey Butter Cake
Follow the steps below to get a soft crust and a gooey top. If you want a slightly different twist, you can also see an alternate take on the cake at another gooey butter cake method for ideas.
introduction
This Gooey Butter Cake uses a boxed cake mix and a creamy filling. It is quick to mix and bakes in one pan. You can make it on a weeknight or for guests. For a classic St. Louis style and a brown-butter version, check this page for background and tips while you plan: classic St. Louis gooey butter cake with brown butter.
Ingredients :
1 box yellow cake mix, 1/2 cup butter, melted, 1 egg, 8 oz cream cheese, softened, 2 eggs, 3 3/4 cups powdered sugar, 1 tsp vanilla extract
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, mix the cake mix, melted butter, and 1 egg until well combined. Press the mixture into the bottom of the prepared baking pan to form a crust.
- In another bowl, beat the cream cheese until smooth. Add 2 eggs, powdered sugar, and vanilla extract. Mix until well combined.
- Pour the cream cheese mixture over the crust in the baking pan.
- Bake for 40-45 minutes, or until the top is golden and set.
- Allow to cool before serving. Cut into squares and enjoy your gooey butter cake!
how to serve Gooey Butter Cake
Let the cake cool so it holds together, but serving slightly warm makes it extra gooey. Cut into squares and serve plain, or dust with extra powdered sugar. A scoop of vanilla ice cream or a little whipped cream pairs well.
how to store Gooey Butter Cake
Cover leftovers with plastic wrap or keep in an airtight container. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. If chilled, bring to room temperature before serving for a softer texture.
tips to make Gooey Butter Cake
- Use room temperature cream cheese so it mixes smooth.
- Press the crust evenly so the filling bakes evenly.
- Don’t overbake; the center should still be slightly soft when you take it out. It will firm as it cools.
- For cleaner slices, chill briefly then cut with a sharp knife warmed under hot water and dried.
variation (if any)
- Add a teaspoon of lemon zest to the filling for a light citrus note.
- Stir in a handful of chocolate chips to the filling before baking.
- Swap the yellow cake mix for white cake mix for a slightly different base flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: It may change texture and make the cake less rich. Full-fat cream cheese gives the best gooey result.
Q: Can I make this in a smaller pan?
A: You can, but bake time will change. Use a smaller pan and check often until the top is set.
Q: Do I need to refrigerate the cake?
A: You can keep it at room temperature for a short time, but refrigerate if you keep it more than two days.
Q: Can I freeze the cake?
A: Yes. Wrap pieces well and freeze up to 2 months. Thaw in the fridge, then bring to room temp to serve.
Conclusion
For a tested version of this gooey cake you can compare your result to a trusted recipe like Gooey Butter Cake Recipe. If you want a celebrity chef’s take, see Original Gooey Butter Cake Recipe | Paula Deen.
Gooey Butter Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, mix the cake mix, melted butter, and 1 egg until well combined. Press the mixture into the bottom of the prepared baking pan to form a crust.
- In another bowl, beat the cream cheese until smooth. Add 2 eggs, powdered sugar, and vanilla extract. Mix until well combined.
- Pour the cream cheese mixture over the crust in the baking pan.
- Bake for 40-45 minutes, or until the top is golden and set.
- Allow to cool before serving. Cut into squares and enjoy your gooey butter cake!