Reviewed: Dec. 11, 2003

A friend and I made this dessert for the first time at Thanksgiving. We have one word for it... FABULOUS!! Next time I'll shave 5-10 minutes off the baking time. It got a little too brown on top.

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DENISELEA1969

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Reviewed: Sep. 23, 2003

This is a wonderful recipe as is, but I made several altercations and it turned out even more fabulous than this original version. Perhaps cinnamon would be a nice addition?

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JONATHANJOHNSON65459

Cooking Level: Expert

Living In: Dixon, Missouri, USA

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Reviewed: Sep. 17, 2003

YUM YUM, although I added a touch more cream cheese as others had recommended, and would probably use the vanilla extract next time, instead of almond, but yum yum yum

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: Aug. 22, 2003

Followed the recipe to the 'T', but for some reason it got overdone (baked for 45 minutes at 350). It still tastes DELICIOUS, but next time I'll try decreasing my baking time to 40 minutes.

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LADYFIRELYGHT

Living In: Lacey, Washington, USA

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Reviewed: Jun. 4, 2003

This is more of a bar cookie than a cake. I thought it was very good and definitely SWEET! Which is why I gave it a 4 instead of 5. I almost never cut a 9x13 pan into 24 small pieces, but I did this time, any bigger would be too much. I used egg substitute and fat free cream cheese, if I made it again I would probably try to cut the powdered sugar down a bit.

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BB34

Cooking Level: Expert

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Reviewed: Apr. 23, 2003

Excellent! It brought back memories fo growing up in St. Louis and having Gooey Butter cake on weekend mornings. I served it at a gathering for some of my east coast friends who had never heard of it, and I think they are now hooked!

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 23, 2003

I wasn't to sure about this recipe, but I needed something for our church fellowship and I had all these ingrediants, soooo...IT is fantastic! Everyone raved about how good it was! There was none left to bring home, that is the best rating there is!

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KIM SPIERS

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Reviewed: Apr. 18, 2003

This was fantastic. I baked it for a little less than the recipe called for, maybe 5-10 minutes less. Next time I will make sure that I don't forget to hit the sides of the pan with the cooking spray, I wasn't paying attention and only sprayed the bottom, and the cake really stuck to the sides. Besides that, it was a wonderful dessert.

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KEROSKAM

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Reviewed: Feb. 10, 2003

Excellent. This was a hit with my family and our dinner guests. I would like to try it with vanilla or maybe lemon extract next time.

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DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

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Reviewed: Jan. 6, 2003

I made this for my inlaws over the weekend. I reserved some of the crust mix and spinkled it on top of the cream cheese mixture to add a little more visual appeal. Everyone loved it and said "it was a keeper".

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KOOLKATSARAH

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Algona, Iowa, USA

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Reviewed: Dec. 16, 2002

Yum! Turned out more like a thick bar cookie than a cake, but it's delish! I baked mine about 5-7 minutes less than recipe said - it was browned by then. Thanks!

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DJC2

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Reviewed: Dec. 6, 2000

Very simple, but a very good cake.

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DEB21

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Reviewed: Apr. 7, 2000

A simple recipe with great results! It was easy and quick. I didn't have a yellow cake mix on hand, so I substituted a white cake mix. It turned out great!

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14 users found this review helpful