Reviewed: Jul. 10, 2008

I've been making this cake for years and just discovered it's even better with a red velvet cake mix instead of the yellow cake mix!

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Josie_James

Cooking Level: Expert

Living In: Raceland, Louisiana, USA

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Reviewed: Jul. 10, 2008

Wow, this a sweet one! This is the first time I've ever had Gooey Butter Cake so I'm wondering why mine looks a little different than other pics that are posted? It seems people sprinkle extra sugar on theirs? I thought it was pretty without.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 6, 2008

I'm at odds with this cake. I'm not quite sure if I like it. I was so excited about making it too, I ran out to the store to buy a cake mix and block of cream cheese. It gets four stars though since the kids are eating it up (duh, there's loads of sugar). I might make it again, but not for me.

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Jul. 2, 2008

This recipe was pretty good. A little much yellow cake for me though.. but it was still good. I'm from St Louis, and the gooey butter cakes you buy in the store have a lot less yellow cake in them. Gooey butter cake is usually a little bit under cooked, which makes it gooey, but even if you over cook it a little it's still good. But don't under cook it too much or you are just eating batter. I've seen other recipes where you put some of the yellow cake mix into the gooey part, so I might try that next time, but this recipe is pretty good. My Dad kept saying "it's addictive", and I do agree.

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fisch

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

This recipe is very rich, but it's oh-so good! Might be a little too rich for some, but insanely good for those who love that kind of thing. And it travels well. Every time I take it to a work potluck, people go nuts for it.

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shinyredstar

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 25, 2008

OH YEH! This is a great easy recipe. Just the right chewiness. I will definately make this again, everyone loved it.

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go away

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Reviewed: May 18, 2008

I got rave reviews...tastes better the following day.

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Kat

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

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Reviewed: May 18, 2008

This is the best cake I have ever tasted and the easiest to make. This is now my number one cake recipe. You must try it. You don't know what your missing. THANKS for sharing.

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Jamie

Cooking Level: Expert

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Reviewed: May 18, 2008

this cake keeps you coming back for more I set it on the counter and we walked by it all day long and ate pieces from it until it was all gone. It doesn't look like much and at first everyone ask wheres the icing but it needs none very good i will make again and again...

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catosborne

Cooking Level: Intermediate

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Reviewed: May 9, 2008

This recipe was awesome! I had tried this cake several times before at various parties and gatherings, and never knew what it was called. And then, finally, at a recent St. Patty's Day party I overheard someone call it Gooey-sticky cake, so I thought I would give this recipe a try. And it was perfect! It was exactly what I was looking for! BTW, you should DEFINITELY let it set overnight before serving. It is so much better the next day!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: May 9, 2008

This is absolutely one of the best cakes that I've ever made, it is heavenly!! I've already forwarded this recipe to my friends and family to try. Thank you so much for this wonderful dessert!!

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Jennifer

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Reviewed: Apr. 25, 2008

Turn out super, was gobbled up and almost everyone wanted the recipe. Non of them were St. Louisans. ;)

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Apr. 15, 2008

This cake is great. The first two times I made it i was using margine and it made my cake come out very cakey and not very gooey still great but more like cake. This last time I used real butter and it came out perfect plus I only used 2 cups of sugar. tryingto watch my weight. LOL! This recipe is worth keeping.

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strawbe

Cooking Level: Expert

Living In: Franklinville, North Carolina, USA

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Reviewed: Apr. 9, 2008

I used three cups of confectioners sugar in the mix which made this very sweet. Next time I will only add two cups. I also added about a 1/2 cup of sour cream to the "crust" due to other complaining about the crust being too dry. I still think it was a little dry even with the sour cream. Next time I may add a little water just to make it more moist. Overall, this is a good recipe, not great.

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Kali Somerville

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 7, 2008

This was awesome. The only change I made was to use about 2 1/2 c. of powdered sugar.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 5, 2008

This cake is just crazy! It's a gooey delicious mess- just as it says. I made it for my sis, after she had her wisdom teeth out b/c she couldn't chew. She loved it. First I made it w/ yellow cake- but then, we tried it w/ Strawberry Cake. Both ways are delicious. The second time I did bake it on 325 for the first 30 minutes, then upped it to 350 for the last 10 minutes or so. That helped the browning on top be more even. It's not the prettiest cake, but it sure is tasty!

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Jessika393

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2008

Super easy and tasty. I think 3 cups powdered sugar is plenty - 4 would have been too much even for me and I have a sweet tooth. I used a lowfat cream cheese because that is all I had and it still turned out. Take a look at it after 30 minutes then add bake time as needed. My oven took about 40. This might be good with almond flavoring (maybe a little less than 1 tsp since it is a strong extract - maybe 1/2) with maybe some coconut and nuts in the crust. Cool to play with.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 4, 2008

I used this recipe but with instead of yellow cake mix, I used a butter recipe mix, it gave it a really nice buttery flavor! it was excellent, evrybody loved it!!!

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patti1967

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Reviewed: Apr. 2, 2008

I used pound cake mix instead and I guess thats why it came out dry. And I used only 2 cups of conf. sugar like others said so it wasn't to sweet. It was alright but I will not make it again.

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jdove

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

I've never rated a recipe until now! This is one that will be passed down and around. My new fav dessert and I am a chocolate lover. This is soo not chocolate, but so rich and gooey! I love allrecipes for hooking me up with it. Followed the recipe exactly...wouldn't change a thing. My husband who hates my "cooking experiments" as he calls them, loved this! He even commented that we should serve it at our dinner parties from now on. Amazing! Thanks for a new favorite!

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