Gooey Butter Cake

The name of this cake says it all.  It truly is ooey and gooey and oh so buttery!  I  found it in my copy of The Cake Doctor by Anne Byrn.  On page 240 you'll find the 'basic' "Gooey Butter Cake" (below).  It calls for a yellow cake mix and the rest of the standard ingredients. 

But what I have done, many times, is mix and match various cake mixes, additions and toppings to bake several delicious variations.  You'll find the original recipe below; following that you'll find some concoctions I've tried -- they are all fabulous! (I wish I had taken more pictures!) (Do I use "!" too much?!!)

Enjoy! 🙂


1 package (18.25 ounces) plain yellow cake mix
8 Tbsp. (1 stick) butter, melted
1 large egg

1 package (8 ounces) cream cheese, at room temp.
2 large eggs
1 tsp. pure vanilla extract
8 Tbsp. (1 stick) butter, melted
3-3/4 cups confectioners' sugar; sifted (I don't sift mine)


Place a rack in the center of the oven and preheat the oven to 350° F.  Set aside an ungreased 13 x 9 inch, baking pan.  

For the crust, place the cake mix, melted butter and egg in a large mixing bowl.  Blend with an electric mixer on low for 2 minutes.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  The batter should come together in a ball.  With your fingertips, pat the batter evenly over the bottom of the pan, smoothing out with your fingers until the top is smooth.  Set the pan aside.

For the filling, place the cream cheese in the same mixing bowl (no need to clean bowl or beaters), blend with mixer on low until fluffy (about 30 seconds).  Stop the machine and add the eggs, vanilla and melted butter and beat on medium speed for 1 minute.  Stop the machine and add confectioners' sugar.  Beat on medium speed until the sugar is well incorporated, 1 minute more.  (I think it took me longer...)  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Pour the filling onto the crust and spread with the spatula so that the filling covers the entire surface and reaches the sides of the pan.  Place pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan.  45-47 minutes.  Remove the pan from the oven and place it on a wire rack to cool, 30 minutes (mine took a little longer -- if you cut too soon, you will not get nice even cuts).  Cut into squares and serve.

Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week.  Or freeze it ("You can freeze that-cha-know!"), wrapped in foil, for up to 6 months.  Thaw the cake overnight in the refrigerator before serving.


Try Something Different

So here's an image of my "modified" cake -- I substituted a Butter Pecan (Duncan Hines of course) cake mix for the yellow cake mix, added 1 cup of chopped pecans to the crust and topped the whole thing with pecan halves before baking.  Mmmmmm... 
I have also made this recipe using a German chocolate cake mix for the crust.  (Mike loves German chocolate.)  Oh, and in the fall I made it with Spice Cake -- shut the front door!  It was the bomb!  I honestly don't remember if I modified any other parts of that recipe but wouldn't be surprised if I used maple extract instead of vanilla.  (I really have to get better of keeping track of this yumminess!)