Mom's Gooey Butter Cake
By
Shelly Pruett
@shellyp09
6
Blue Ribbon Recipe
The buttery flavor of this gooey cake is so good that we couldn't stop going back for more! The soft butter crust made from the cake mix holds in the rich, gooey cream cheese layer. This is a delicious and easy dessert that's been around for a long time. We've had many ooey gooey cakes and this original version is still one of our favorites. Bring it to a potluck and watch it disappear.
Note: We have seen some questions about the powdered sugar and butter and wanted to clarify what we did. We used 2 cups of powdered sugar as this recipe says. Other recipes out there have around 4 cups. The layer was a little thin but the 2 cups worked. If you want to try 4 cups, go for it. We just can't guarantee the sweetness or results. For the crust, we used softened butter as stated, not melted. There are lots of variations on this recipe out there and tweak to suit your taste buds.
★★★★★ 66 votes5
Ingredients
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4 largeeggs, room temperature
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1 stickbutter, room temperature
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1 boxyellow cake mix
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8 ozcream cheese, room temperature
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2 cor 1 box powdered sugar
How to Make Mom's Gooey Butter Cake
- Preheat oven to 350F. Place dry cake mix, butter, and 2 eggs in a mixing bowl.
- Mix together.
- Press into a greased 9" x 13" cake pan, pushing the sides up slightly to hold the filling.
- For the filling: Mix cream cheese, remaining 2 eggs, and powdered sugar in a mixing bowl.
- Blend until smooth.
- Pour filling into crust.
- Bake for 35 minutes.
- Let cool. Serve at room temperature. Store in refrigerator.
