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Ooey Gooey Butter Cakes (varieties)

Ooey Gooey Butter Cakes (varieties)

Ooey Gooey Butter Cakes (varieties)

Ingredients

Cake
1 (18.25-ounce) box yellow cake mix
1 egg, room temperature
½ cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar, sifted
½ cup (1 stick) butter, melted

Directions

. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. 2. In the bowl of an electric mixer, combine cake mix, 1 egg, and 1 stick of cool melted butter and mix well. Pat into the bottom of prepared pan and set aside. 3. Still using an electric mixer, beat cream cheese until smooth; add 2 eggs and vanilla. Beat until just combined. Sift and pour in confectioners' sugar. Beat until just combined. Reduce speed of mixer and slowly drizzle in 1 stick of cooled melted butter. Beat until just combined. 4. Pour filling onto cake mixture and spread evenly. I highly recommend that you bake this dessert on top of a silpat lined baking sheet. To be specific, after preparing and pouring your Ooey Gooey cake mixture and filling into the baking dish/pan, place the entire dish/pan back on top of a silpat lined baking sheet. 5. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! 6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way! Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and an extra egg to the cream cheese filling. Mix well. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling as a final step. Mix until combined. Proceed as directed above. Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling as a final step. Mix until combined. Proceed as directed above. Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Strawberry Gooey: Use strawberry cake mix. Prepare cream cheese filling as directed, beating 1 cup of ripe strawberries and an extra egg. Proceed as directed above. Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

More recipes by Denise G.

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