Reviewed: Oct. 9, 2009

This is the first recipe I have tried from Allrecipes and although the concept sounded delicious, it was very easy to make, and even easier to clean up after.. it turned out EXTREMELY sweet!! I wish I would have read the previous reviews on lightening up on the sugar. The cake is cooling right now so hopefully that will help. Otherwise, it is almost too sweet to be eaten. I would try to make it again with half of the sugar.

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Erica

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Reviewed: Aug. 20, 2009

This is not "Paula Deen's Recipe!" Yes, she makes them, but these have been around for years. My sister first made these 25 years ago & they were called St. Louis Ooey-Gooey Cake. My family just calls them Gooey Bars. I love Paula, but she can't claim the recipe. :)

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Bellaluna

Cooking Level: Expert

Living In: Orange Park, Florida, USA

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Reviewed: Jul. 14, 2009

very good!!! I only used about 2 cups of powdered sugar and that was plenty sweet enough.

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Kristen Brennan

Cooking Level: Intermediate

Home Town: Queen Creek, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Jul. 7, 2009

Sorry, Gooey Butter Cake was not invented by Paula Deen. Reviewer Yummy has the correct information. This was invented in St. Louis in the late 1930's or early 1940's, depending on which story you go with. It's a staple in most local St. Louis bakeries, as well as the in-store bakeries of the local grocery chains. It IS a coffee cake, not a dessert cake, and in the store-bought versions the bottom is a little on the dry or chewy side, often more like a stollen base. The top is definitely for those with a sweet tooth. Thanks for posting this, V. Monte!

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Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

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Reviewed: May 25, 2009

Even though I cut the sugar, it was still WAY too sweet and the consistency was not pleasing to us at all.

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picklechick

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Reviewed: Apr. 19, 2009

I loved this cake.Instead of using 1/2 teaspoons of almond extract I used 2 teaspoons it made it a lot sweeter and delicious.This cake has been in my family for generations.

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Caitlin Duncan

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Great with all the variations.

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WRKNMOM

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Reviewed: Feb. 14, 2009

Gooey Butter Cake originated in St. Louis in the 1930's when a baker made a mistake in making a coffee cake. Everyone loved it and it took off from there. Yummmmy!

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yummy

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Reviewed: Jan. 20, 2009

Thanks for the recipe I used only 2 Cups of powdered sugar the tasted is great :)

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 20, 2009

OH it's soooo good... think i will try adding some coconut next time!

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MasonBakes4U

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Garner, North Carolina, USA

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Reviewed: Dec. 30, 2008

Awesome cake! Have had issues in the past with the edges overcooking, but then I decided to use the convection button on my oven...PERFECT!!!!!

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LWINTERS1216

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Killeen, Texas, USA

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Reviewed: Oct. 12, 2008

I should have listened to the reviews that said 2-3 cups powdered sugar were plenty! I used 4 cups - and while it was good and people ate it, it was just too sweet....and I never say that! I would make again, but next time, I'll probably only use 2 cups!

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Mom2Blake

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Reviewed: Sep. 24, 2008

This is an awesome recipe that is more like cookie bars than cake. I got this recipe from my grandma with the following changes, make it this way and it will be 'to die for'. Line your pan with foil. Make the crust as directed. Add another stick of butter and 2 cups of chopped pecans to the filling, skip the vanilla extract, use about 3 cups powdered sugar. Cook for 45 min to 1 hour, just until browned, and let cool, wrap in the foil and refrigerate overnight. Next day slice into bars and enjoy.

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S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Sep. 16, 2008

My husband says to give it 5 stars...but I do find it too sweet even though I cut the sugar amount in half. I will definitely make this again and look forward to trying it with lemon flavoring.

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JILLENA

Cooking Level: Intermediate

Home Town: Citronelle, Alabama, USA

Living In: Montevallo, Alabama, USA

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Reviewed: Sep. 2, 2008

This is a great, easy cake that's super sweet and creamy. As another reviewer mentioned, this is actually a Paula Dean recipe. I add about one teaspoon of vanilla to my bottom crust and follow the rest of the recipe exactly, baking for approx. 45 minutes. The cake tastes buttery and rich; a small piece is enough, so it goes a long way. Very easy to make.

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DANIELA92

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

This is quite good, though very, very sweet. You really can't eat more than a small piece each time, but wow is that piece good while you're eating it. The only reason I'm giving this four stars instead of five is that as good as this is, my family and I were just unable to finish off the pan (even though we've been working at it for awhile) because they're just that sweet and rich. If I could give it four and a half I would, since that fact doesn't really deserve a full star off. I'm tempted to try a bit less sugar next time because of this, though I don't think I would cut it in half as some have. Mine was baked to perfection at 35 minutes. This is also more like a bar cookie than a cake, despite the name. I do think this would also be quite good with other cake mixes and even other extracts to change the flavor slightly, and would definitely make this again. Just keep in mind that this is an extremely sweet, rich dessert!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

OMG!!! So good, very sweet but everyone loves it. I have to make myself stop eating this.

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Aug. 19, 2008

Was told it was like “crack” – I am assuming that was a COMPLIMENT!?! I did what others suggested: DOUBLED the recipe and added some milk to cake mix part to make more moist, also used a Chocolate Mix. Added a little more Almond extract, and LESS Powdered sugar, and put crushed pecans on top. Used a smaller, deeper glass dish and then I got the rave reviews “can’t get enough” when I sent it to the fire station with my husband! They said out of all of the desserts I send, this one tops them ALL !

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 13, 2008

Delish! A hit at the church picnic.

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swtctywmn

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Reviewed: Aug. 12, 2008

YUM! This was very tasty, very rich and sweet, so you can't eat too much at a time. I didn't have almond extract so I just used vanilla instead and it turned out delicious. I would love to try it with different cake mixes, chocolate would probably be SO good.

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