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Gooey Butter Cake II

Read Reviews (136)

"Really good and sweet dessert I got from a friend." — V. Monte

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Original recipe makes 1 -9x13 inch cake Change Servings

1/2 cup butter
1 (18.25 ounce) package yellow cake mix
3 eggs

1 (8 ounce) package cream cheese
1/2 teaspoon almond extract
4 cups confectioners' sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.
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.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

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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!!!

—becky1204

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Most Helpful Critical Review

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.

—naples34102

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156 Ratings

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Feb 26, 2004

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, and only 2 cups of confectioners sugar. I also top it with 1/2 cup of chopped pecans before baking 35-45 minutes. Everyone begs for this recipe!

—SWCLT

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Nov 26, 2004

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 extract. I suspect you could let your imatination run wild with this delicious base. Although there were several other desserts on the table, this one was "gobbled" (sorry, dumb joke) up by everyone! Thanks so much V.Monte!!!!

—LINDA MCLEAN

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Jun 04, 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.

—KEROSKAM

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Jun 05, 2007

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.

—LadyJustice

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Jul 31, 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".

—KOOLKATSARAH

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Dec 17, 2003

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!

—Rosemarie

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Nutrition

Calories
247 kcal
12%

Carbohydrates
37 g
12%

Cholesterol
47 mg
16%

Fat
10.2 g
16%

Fiber
0.2 g
< 1%

Protein
2.5 g
5%

Sodium
205 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Gooey Butter Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 247
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
** Saturated Fat 5.1g 25 %
Cholesterol 47mg 16 %
Sodium 205mg 8 %
** Potassium 39mg 1 %
Total Carbohydrates 37g 12 %
Dietary Fiber 0.2g < 1 %
Protein 2.5g 5 %
Sugars 29g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 6 %
** Thiamin 5 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 15 %

* 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.