Gooey Butter Cake
Servings: 12 servings
This is a favorite for any occaision! Can even be made with pineable, lemon or carrot to mix up the flavors.
- For the Cake
- 1 (18.25 oz.) box yellow cake mix
- 1 egg
- 1/2 cup (1 stick) butter, melted
- For the Filling
- 1 (8 oz.) pkg. cream cheese softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 (16 oz) box of confectioners' sugar
- 1/2 cup (1 stick) of butter, melted
Preheat oven to 350 degrees F. In a bowl with an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of a well greased baking pan (9x13) and set aside. Still using the electric mixer, beat cream cheese until smooth. Add eggs and vanilla. Dump in confectioner's sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. 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. Remove from the oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very rich and a little will go a long way. May sprinkle with extra powdered sugar if desired. VARIATIONS: 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 of (approx. 1/4 cup) and zest of two lemons to the cream cheese filling. Proceed as directed above. Carrot Cake Gooey Use a spice cake mix, and add 1 cup of chopped nuts and 1-1/2 cups of finely grated carrots to the cream cheese filling. Proceed as directed above.