I’ve never made this cake, but I’ve eaten it. It’s pure, pure decadence.
I made this one for my boss’ birthday at work – thus, no cut cake pictures – but it was delicious!
Highly recommend this. It serves more than it looks because it’s so sweet, you can’t eat much of it.
Traditionally, this is eaten for breakfast, but I find it to be better suited to a dessert.
I found this recipe through Jessica @ How Sweet It Is, but the recipe originally comes from The Newlywed Chefs over at Tasty Kitchen. Enjoy!
Gooey Butter Cake
FOR THE CRUST:
- 1 package (18.25 Oz. Box) Plain Yellow Cake Mix (or your homemade yellow cake recipe + ~ 1/4 cup milk)
- 1 stick Unsalted Butter, melted
- 1 whole Egg
FOR THE FILLING:
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 stick Unsalted Butter, melted
- 3-¾ cups Confectioner’s Sugar
Directions
Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.
