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Gooey Butter Cake

I was asked to make a dessert that didn’t include coconut or pecans yesterday for a get together. Unfortunately, time got away from me the last few days due to my husband working late, a late night softball game, and other things, so I couldn’t make the white chocolate raspberry cheesecake I originally intended. It takes a lot of time and needs to be refrigerated overnight. So I thought hmmm… what could I make instead that I could start Saturday morning and it be ready by the afternoon.

Enter Gooey Butter Cake. I’d always been interested in making it, but never had the time or the occasion.

I will mention some suggestions in making this after the recipe is posted. I got it from another website so it doesn’t originate with me.

Gooey Butter Cake just out of the mixing bowl and ready for the oven


  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
  3. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.
  4. Bake for 40 to 45 minutes. Cool.
In making this I did find it a little too sweet for the cream cheese mixture. I think that instead of 4 cups of confectioner’s sugar 3 or even 2 would work, it all depends on your preference. And it really does come out gooey, for real.
Overall, it was a hit, and that’s always the goal.

Fresh out of the oven

Categories: Desserts recipes
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