Gooey Butter Cake II

Gooey Butter Cake II

145

"Really good and sweet dessert I got from a friend."
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Ingredients

servings 247 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
  2. Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.
  3. In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

145
  1. 167 Ratings

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Most helpful positive review

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 2...

Most helpful critical review

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 --choco...

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 2...

I have made a similar recipe for years, but I combine the cake mix with 1/2 cup melted unsalted butter and one egg. To the softened cream cheese, I add 1/2 cup of melted unsalted butter, 2 eggs...

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 --choco...

I turned this cake into a Thanksgiving Day dessert by adding a can of pumpkin to the cream cheese mixture, along with a teaspoon of cinnamon and nutmeg and used vanilla in lieu of the almond ext...

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 cooki...

I have made this dessert several times recently for large groups of people, and everyone has loved it. I also think 4 cups of sugar is too much, so I used 3. Next time I will only use 2.5.

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...

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!

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!