Gooey Butter Cake I

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Executive Chef
Jun 3, 2004
Gooey Butter Cake I

You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.
Makes 1 -9x13 inch cake (24 servings).

1 (18.5 ounce) package yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese

1 Preheat oven to 350 degrees F (175 degrees C). Butter
one 9x13 inch cake pan.
2 Melt the butter slightly. Mix it with 2 of the eggs and
cake mix. Pour batter into prepared pan.
3 Mix the remaining 2 eggs with the cream cheese, and the
confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
4 Bake at 350 degrees F (175 degrees C) for 45 minutes.
Double Chocolate Gooey Butter Cake...recipe by Paula Deen

My husband will sit up and beg for this...

2 sticks melted butter, divided
1 pkg chocolate cake mix
3 eggs
1-8oz pkg cream cheese, softened
3-4 tablespoons cocoa powder
1-18oz box powdered sugar
1 teaspoon vanilla
1 cup+ chocolate chips

Preheat oven to 350 degrees. Lightly grease a 13x9" baking pan. In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. With electric mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speeed of mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining stick of melted butter and the vanilla, continuing to beat the mixture until smooth. Spread filling over cake mixture in pan. Sprinkle chocolate chips on top. Bake for 45-50 minutes, being careful not to overcook. The center should still be a little gooey when finished baking.
Sift some powder sugar over the top and serve with a dollap of whipped cream or Cool Whip.
Last edited:
Pumpkin Gooey Butter Cakes

Recipe courtesy Paula Deen

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well with an
electric mixer. Pat the mixture into the bottom of a lightly greased 13
by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin
until smooth. Add the eggs, vanilla, and butter, and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread
pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make
sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.
Constance those look amazing. OK, the chocolate one does! I don't care for pumpkin, but my family sure does. I will try both of these. Thanks!
Alix, I have made Paula Deen's gooey butter cakes for the past 2 Thanksgiving's and loved them. I remember her saying on the segment that you can change it to whatever flavor you want. Maybe cherry pie filling or whatever floats you boat, but the pumpkin was good.

I have a recipe that is almost like that just a little different. It is pretty much the same minus the pumpkin. It is the recipe I get requested by everyone to bring to parties for dessert. I will post it when I get home and get the recipe.
OK, here is the version I have. I never even thought to try it with pumpkin, but I'm going to next time. I'm excited to have another way to cook one of my favorite sweets. Thanks Rainee

1 box yellow cake mix
1 stick butter, softened
2 eggs
1/2 t. vanilla
1 8oz. package cream cheese
1 box Powdered sugar (save 3 T.)
2 eggs

Mix cake mix, butter 2 eggs, and vanilla. Spread in bottom of 9x13 inch pan

Beat sugar, cream cheese, and eggs. Pour on top of cake batter. Bake at 350 for 30-35 minutes. Do not over bake. Sprinkle remaining powdered sugar on top of cake.
Here's one more...looks sooo good!

Elvis Gooey Butter Cakes
Recipe courtesy Paula Deen

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish

1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a
lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the
peanut butter; beat. Add the banana and butter and mix well. Add the
powdered sugar and mix well. Spread over the cake mixture. Bake for 45
to 50 minutes. You want the center to be a little gooey, so do not over
bake. Top each cake slice with a mint leaf and dollop of whipped cream

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