Gooey Butter Cake

gooey-butter-cake

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I’ve heard our guests at The Lady & Sons call them. But to quote Shakespeare, “What’s in a name? that which we call a rose by any other name would smell as sweet.” This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they’re like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket, and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we think of as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe.

Gooey Butter Cake
Makes about 2 dozen
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Cake
  1. 1 (18.25-ounce) box yellow cake mix
  2. 1 large egg
  3. 1/2 cup butter, melted
Filling
  1. 1 (8-ounce) package cream cheese, softened
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 1 (16-ounce) box confectioners’ sugar
  5. 1/2 cup butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside.
  3. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners’ sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture.
  4. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.
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