Gooey Butter Cake
A cozy favorite that combines a tender crust with a gooey filling, perfect for celebrations or quiet days at home.
Ingredients
For the crust
- 1 box 15.25 ounces yellow cake mix any brand you trust—this keeps the crust tender.
- 1/2 cup unsalted butter, melted and cooled slightly room temperature butter works too.
- 1 large egg helps bind the crust.
For the gooey filling
- 8 ounces cream cheese, softened full fat for richness; Neufchâtel or light cream cheese are acceptable for a lighter version.
- 2 large eggs bring to room temperature for a silkier filling.
- 2 cups powdered sugar, sifted provides the classic sweet, glossy center.
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract pure vanilla lends warmth; almond extract is a lovely twist.
- 1 teaspoon ground cinnamon or zest of one lemon for a bright lift, optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly; line with parchment if you like extra insurance for easy slicing.
- Make the crust: In a bowl, combine the cake mix, melted butter, and one egg. Press this mixture evenly into the bottom of the prepared pan.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and lump-free. Add the two eggs, powdered sugar, melted butter, and vanilla. Beat until glossy and pourable. Fold in any optional cinnamon or citrus zest.
- Pour the filling gently over the prepared crust, smoothing the top with a spatula.
Baking
- Bake for 35 to 40 minutes. The center should jiggle slightly when shaken; a toothpick should come out with a few sticky crumbs but not wet batter.
- Cool on a wire rack until set—about 1 to 2 hours. Dust generously with powdered sugar before serving.
Notes
For a lighter option, swap half the cream cheese for Greek yogurt and reduce powdered sugar by 1/4 cup. Bake in disposable pans for potlucks.