Reviewed: Apr. 21, 2012

i was a bit confused making the first step because the cake mix w/ egg is not pourable. it makes a solid dough that i pushed in the bottom of the pan. delish ! great flavor, creamy but holds its shape. i cooked on convection @ 325 degrees, took out of oven 5 minutes early, & rotated it in oven after 20 minutes. i also left it in the oven with the oven door fully open for 5 minutes to cool a bit -this prevented the center from sinking. worked perfect.

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Reviewer:

kgg0729

Reviewed: Jan. 24, 2011

This is another version of what's called a "gooey butter cake" in St. Louis. It's delicious. The bottom should be a dough - like cookie dough - and have to be pressed into the pan. The topping should pour easily onto the bottom and it is DELICIOUS. You can use different kinds of cake mix, though I reccomend not using the ones with pudding in the mix - just a cheap plain one works best.

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Reviewer:

saffie

Reviewed: Oct. 30, 2010

Good after it was chilled. I was a little confused that I was unable to pour the crust as the instructions stated. This is a very rich dessert!

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Reviewer:

I_am_persuaded

Reviewed: Apr. 10, 2010

While not the fanciest looking dessert, this is a Southern staple and you can usually find them at family gatherings and potlucks if you're lucky. The first layer is supposed to be pressed into the pan, with a raised edge. Siblings have been known to fight over the corners. The gooey topping is supposed to be creamy, rich and very sweet. Not recommended to those without a sweet tooth.

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Reviewer:

Foofy

Cooking Level: Beginning

Home Town: Bartlett, Tennessee, USA

Living In: Marion, Arkansas, USA

Reviewed: Nov. 13, 2009

While this is very good, I cannot give it 5 stars because it is quite different than authentic butter cake from Philadelphia. The true thing has a much thinner crust and a much gooey-er top layer. You should have to eat it with a spoon.

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Reviewer:

ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

Reviewed: Nov. 11, 2009

I had a certain dessert in mind when I found this recipe, but had no idea what it was called. This turned out to be exactly what I was looking for! I wound up making several at Christmas last year, including one that I marbled red and green food coloring through. Very yummy!

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Reviewer:

rainydayplay

Reviewed: Nov. 8, 2009

You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version!

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Reviewer:

calculator1957

Reviewed: Nov. 4, 2009

I have had this same recipe for years and it an absolute favorite among family and friends . It's origin is in Philadelphia, hence the title . I get requests for it at family parties for the family who lives in Northern NJ and do not have access to butter cake near their home . It is so sweet and delicious .

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Reviewer:

bakergirl

Reviewed: Jun. 3, 2009

This is an amazing "cake", I've made it many times and always comes out great. Be careful not to overbake it as it will get hard on you quick, and this stuff is heaven when its soft and gooey. I have one question though, does anyone have any tips on how I might make one of these cakes in such a way that it doesnt sink in the middle and rise up along the edges of the pan? I want a more uniform cake. Thanks!

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