Recipe by Kenneth Massey
"This cake was passed on to my mother by my grandmother. It is one of my personal favorites. I hope it becomes one of yours."
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1 (18.25 ounce) package
yellow cake mix
3 3/4 cups
I send in breakfast goodies on the weekends that my husband works and this was today's fare. I changed the recipe to make it a little more "breakfasty" and the staff said this might have been the best thing I sent in during the 6 years that he has worked there!! The changes I made were: putting a layer of blueberry pie filling between the cake layer and the cheese filling, and I decreased the sugar (based on other reviews) to 2/3 cup white sugar. I also added about 2 tablespoons of fresh lemon juice to the cheese filling and garnished it with lemon zest. I wish I could have tried a piece but my husband said it was awesome!
Not like a cake and not ooey goey. It turned out like a thin bar cookie with a sugar cookie like taste. Not sure how it could be served for breakfast as some have said? It would be the equivalent of eating a very sugary cookie. And, I followed the recipe exactly. Expected something very different. The cream cheese, which was why I made it, was invisible visually and in taste. I saw some in the store and they looked just like mine, so I must have done it right. There is cake mix in the recipe and cream cheese, but this recipe makes nothing more than a plain crispy very sugary cookie bar. If that is what you are looking for, then you might like this.
Sometimes called "Gooey Butter Cake". It is really sweet, so skip this if you don't care for sweet desserts. But it wasn't as heavy as I thought it might be considering the ingredients. It also doesn't have that "cake mix" taste which surprised me. Paula Deen suggests some interesting variations on this recipe, with pumpkin pie filling added to the cream cheese, or crushed pineapple, or lemon or chocolate or mashed bananas. You can doctor up the cream cheese layer many, many ways.
Ok, these are great tasting bars! I did cut back on the powdered sugar like the other reviews said, to about 2 1/4 cups, and added 2 Tbls of lemon juice, the fam loved them!
Yum! And sooooooo easy! My husband and kids gobbled this up like it was their last day on earth. I'm dressing it up by using chocolate cake mix and topping it with vanilla ice cream and a homemade hot fudge sauce for a dinner party tonight! One note - mine took longer to bake than the recipe said.
This cake is so good, it never lasts long. I used this recipe to make cookies and the where gone the same day.
I made this dessert three times in two days, so that should say just how much of a hit it was. The first day, I cooked it as directed and it came out much "gooier". The second day, I let it cook longer than the listed time, and it firmed a bit more. I think I liked it better firmer. I did make two changes to the recipe. I added a pinch of lemon extract(very very minute amount) and I also mixed in chopped pecans into the cake batter mixture. This is by far my favorite "cake" dessert ever!! It is going into my recipe binder for sure!
Made this twice. First I followed recipe exactly and second time made changes. 4 Stars as written, but 5 stars with these changes: Reduce sugar to 2 cups and add 2 1/2 Tablespoons lemon juice to cream cheese mixture for a "cheesecake like taste"
* Percent Daily Values are based on a 2,000 calorie diet.
Ooey Goey Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 158
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