I don’t know if Ooey Gooey Butter Cake is a Paula Deen original or just a Southern specialty and I honestly don’t care!! They are just too good!
I don’t know where this craving came from. I DO have much of a sweet tooth so I made Ooey Gooey Butter Cake and it turned out so easy and tasty!
They turned out well, although a little overcooked, I think. They are rich, but rich and DELICIOUS. They hit the spot, that’s for sure. Some of these are going to have to go to school. They can’t stay here!!! 🙂
I share below the pumpkin variation of the Ooey Gooey Butter Cake too, it can work for Halloween
Gooey Butter Cake Ingredients
Cake
- 1 (18.25-ounce) box yellow cake mix
- 1 egg
- 1/2 cup (1 stick) butter, melted
Filling
- 1 (8-ounce) package cream cheese, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 (16-ounce) box confectioners’ sugar
- 1/2 cup (1 stick) butter, melted
Directions
- Preheat oven to 350 degrees F (180C).
- Lightly grease a 13x9x2-inch baking pan.
- In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.
- Pat the batter into the even layer on the bottom of the prepared pan and set aside.
- Beat cream cheese in the mixer until it gets smooth; add vanilla and eggs.
- Dump in confectioners’ sugar and beat well. Reduce the speed, and pour in the butter. Mix well.
- Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes depending on how well you know your own oven – the goal is to have the center of the cake be a little gooey, so don’t over bake it!
- Remove from oven and allow to cool completely.
- Cut into squares. This cake is amazing as it is very rich!
Pumpkin Ooey Gooey Butter Cake recipe
INGREDIENTS
For cake:
- 1(18 1/4 ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
For the filling:
- 1 (8 oz) package cream cheese, softened
- 1(15 oz) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1(16 oz) box powdered sugar
- 1teaspoon cinnamon
- 1teaspoon nutmeg
DIRECTIONS
- Preheat oven to 350F (180C).
To make the cake:
- In a bowl combine all of the ingredients and mix well.
- Pat batter into a lightly greased 13×9-inch baking pan. Make even layer.
To make the filling:
- Beat the cream cheese and pumpkin until the texture is smooth.
- Add the eggs, vanilla, and butter, and beat again.
- Add the powdered sugar, cinnamon, nutmeg, and mix.
- Spread pumpkin mixture over cake batter, and bake for 40 – 50 minutes.
- Do not over-bake (the center of the butter cake should be a little gooey).
- Serve the cake with cinnamon-flavored ice cream, fresh whipped cream, or other toppings of your preference..