Gooey Butter Cake

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A super easy and decadent cake! This gooey butter cake is made with classic yellow cake mix and topped with a luscious cream cheese layer.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Cake Layer

15.5 oz package Classic yellow cake mix *
½ cup Butter (113 g) Salted or unsalted, melted and slightly cooled
2 Large Eggs Room temp
1 Teaspoon Pure vanilla extract
1 Teaspoon Almond extract Optional

Topping

8 Oz Block-style cream cheese Room temp
2 Large Eggs Room temp
4 Cups Powdered sugar (454 g), sift if clumpy
1 Teaspoon Pure vanilla extract
pinch Kosher salt

Instructions

Preheat oven to 350℉. Line 9x13-inch baking pan with parchment paper, allowing excess to hang over sides. Set aside.

Cake Layer

In a mixing bowl fitted with a paddle attachment, mix together cake mix, melted butter, eggs, vanilla and almond extract. Scrape down sides of bowl as needed to ensure thorough mixing. Batter will be thick.
Transfer batter to prepared baking pan. Use a spatula or the flat bottom of cup to spread cake batter into an even layer. Set aside.

Topping

In the same mixing bowl, mix together cream cheese, eggs, powdered sugar, vanilla and salt. Scrape down bowl to ensure thorough mixing. Mix until smooth.
Pour topping mixture over cake batter layer. Spread evenly.

Bake

Place baking pan in center rack of preheated oven. Bake for 45-50 minutes, rotating pan midway through baking. Heat until topping is golden brown and the edges of the cake are set.
Cool in pan until just warm to the touch. Use parchment paper overhang to unfold cake from pan. Use a sharp knife to slice cake into desired portions. Cake will be very stick. Wipe knife between cuts for clean slices.
Serve cake warm or at room temperature. If desired, garnish cake with sifted powdered sugar.

Notes

Ingredients:

Yellow cake mix packages range in size from 13.25 oz to 15.5 oz. This recipe will work within that range.
Be sure to use full-fat cream cheese. Softened, room temperature cream cheese will be easiest to mix.

Storage: Keep leftover cake in a covered container at room temperature, away from direct sunlight or heat. Cake will moist for about a week. Overtime, the cake will become more chewy and less soft and fluffy.

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