Gooey Butter Cake

I’m late to the Gooey Butter Cake party but I’m a fan now.  I was curious to see what the hoopla was all about and this cake definitely warrants hoopla.  I used Paula Deen’s recipe which calls for boxed cake mix.  It’s a great way to use up cake mixes before they expire.  After making so many wonderful homemade baked goods, I can’t go back to plain cake mix cakes.

Gooey Butter Cake | Bakewell Junction

I’d read that Gooey Butter Cake is very, very sweet so I used less sugar than the original recipe and it was still really sweet.  I have a sweet tooth the size of Mount Everest but I have to say that this is one sweet cake.  The Gooey Butter Cake originated in St. Louis, Missouri and the bakery version uses a yeast cake instead of a cake mix.  I’ve never had that version, so I can’t compare.

I cut the cake into small pieces, about the size of fudge pieces.  There’s no way anyone could eat full size cake pieces of this cake.

Enjoy!

Gooey Butter Cake

Yield:  60 – 72 cake pieces                Cook Time:  40 – 50 minutes

Ingredients:

Batter:

• 1 package yellow cake mix (18 1/4 ounce box)
  
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 8 ounce package cream cheese, softened
• 2 eggs
• 8 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 to 3 1/2 cups powdered sugar

Directions:

Step 1:  For the batter:  Pre-heat oven to 350 degrees.  Line a 9 by 13 inch baking pan with parchment paper or lightly grease it.  The parchment will make it easier to take the cake out of the pan after baking.

Step 2:  With an electric mixer, beat the cooled melted butter and egg together briefly in a large bowl.  Add the cake mix and beat until combined.  Spread the batter evenly into the prepared pan.

Step 3:  For the batter:  Beat the cream cheese in a large bowl until creamy.  Beat in the remaining ingredients except the powdered sugar until combined.  Beat in the powdered sugar in two or three portions.  This will help prevent getting powdered sugar all over the kitchen.  Transfer the filling to the baking pan and spread evenly.

Step 4:  Bake for 40 to 50 minutes.  I baked for 50 minutes.  The center should still jiggle when you take it out of the oven.  Let cool at least 20 minutes before lifting the cake out of the pan.  Let cake cool completely before cutting.  I cut my cake into 6 by 12 pieces.  Serve chilled or room temperature.

Tips:  Store in a sealed container in the refrigerator.

Enjoy!!!

Adapted from Paula Deen’s Original Gooey Butter Cake.

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