The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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Photo by acyland

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 12, 2008
I just made this and i like it. Cons is i really dont taste the cream cheese and its kind of sweet. I'd give it a B+
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 22, 2008
i overcooked this a bit, so it wasn't all that gooey, but it was still ABSOLUTELY DELICIOUS. i forgot the extract, and only used 3 3/4 cups of sugar because i didn't want to open another box. still yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 17, 2008
wow this is actualy paula deens recipe. she says it is her most popular dessert! she says: "1. for the holidays add a 15 ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. add a 20 ounce can of drained crished pinnaple to the filling 3. use a lemon cake mix add lemon zest and juice to the filling. 4. use a chocolate cake mix in the cream cheese filling add chocolate chips and nuts to the top. 5. use a spiced corrot cake mix, add chopped nut and shredded corrots to the filling. 6. use mandarin oranges, bananas, blueberries, or strawberries-just coordinate you extract flavorings. 7. use a chocolate cake mix. add 3/4 to a 1 cup of peanut butter and nuts to the filling." great recipe for to ALL!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 7, 2008
This tastes so good and it's so bad for you! Save it for a special occasion.
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Home Town: Manhattan, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 24, 2008
I made this and took it to work. I do alter recipes to kind of create my own thing... but I had several people beg for the recipe. Before I took it into work, my husband ate 3 pieces and told me to get it out of the house before it killed both of our diets!! It lasted less than 2 hours at work!! Wonderful. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 23, 2008
Its really really good. I have made some other vershions of theis cake and there wasn't enuff powdered sugar.Well this one has a little too much, so I just used 3 cups and the sweetness was perfect.
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Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 8, 2008
This was good, but very rich. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Hartington, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 6, 2008
This was not as gooey or buttery as the title suggests. It has a cheesecake topping and the "cake" part was actually crust like. It tasted alright, but just wasn't what I thought the title suggested.
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Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 24, 2008
Super great! Decreased sugar to 2 cups....perfect. Cooked for 37 mins. and would recommend 5 mins. less. The bottom layer was a little brown for my taste.
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Cooking Level: Intermediate

Home Town: Grand Island, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 22, 2008
Was very disappointed with this cake for all of the time,calories, etc, It did not do it for us. My husband who really loves his cake, had one piece and told me to dump the rest. Will not try this cake again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 11, 2008
Fantastic!! I am 9 months pregnant, and boy did this recipe hit the spot for my sweet craving. I also cut down the sugar (2 cups) as recommended by some others and added 1/4 c lemon juice to the cream cheese mixture. Gave a lovely tang to offset the sweetness. Couldn't quite wait for the cake to cool, have never had gooey butter cake before and was dying of curiosity, and was amazed at the scrumptios chewy crust- hope this remains the same even when cool. Baby and I thank you again!!
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mpk

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 9, 2008
Very tasty, I would prefer less nutmeg but my dad loves it like that
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 5, 2008
This is very simple and good. If I were to make a Gooey Butter Cake again it would be a variation of this for example Paula Deen's Elvis Gooey Butter Cake which has peanut butter and bananas.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 2, 2008
I have been making this recipe for years. My 20 year old son doesn't like any cakes except for this one. He has asked for this cake for every one of his birthdays since he was 17 years old. Every time I have a party or am invited to a party, I have to make this cake--love it!!!
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Cooking Level: Expert

Home Town: Jasper, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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Reviewed: Jan. 28, 2008
Made this for the Four Year Old Butter Monster. And, ohhhh Man: This is awesome! But, don't take my word for it... Just make it! My slight mod's: BUTTER Yellow cake mix / Neufchatel Cream Cheese (gotta save calories 'n' fat somehow...) / and only 2 cups of the sugar. Keepin' this recipe for sure!
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Photo by Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 24, 2008
This was very good, and I brought it in for the guys at work, and they all loved it, although they did say it was very very rich and very sweet. I followed the recipe exactly, except I did cut the sugar to 3 cups, and think next time I will cut it back to 2 cups. It was very gooey!
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Cooking Level: Expert

Home Town: Milan, Michigan, USA
Living In: Ypsilanti, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 31, 2007
I made this in 1999, when V. Monte originally had it posted on "AllRecipes.com presents Cakerecipe.com." (Does Cakerecipe.com still exist?) It goes by many names, and has many variations --chocolate, pumpkin, etc.(see Paula Deen's recipes on FoodNetwork). Don't overbake this! The word "cake" is deceiving, so when you bake this don't think something's wrong when it stays gooey--that's exactly how it's supposed to be. It is a soft, gooey, bar-like dessert that, while tasty, was much too sweet for my liking. It was okay, but after making this in '99, I didn't consider it a "keeper," and I never made it again.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 4, 2007
Cut the sugar in half and it's perfect. Maybe a fresh lemon juice to the cream cheese mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 3, 2007
this is the best cake i've ever made supposedly. i use vanilla extract, pillsbury yellow cake mix, philly cream cheese, and exactly one box of powdered sugar and it turns out perfectly. make sure you push the dough up on the sides a bit to tell when it's done more easily.
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