gooey butter cake in baking dish and a slice on a white plate

Gooey Butter Cake

The best Gooey Butter Cake recipe, a sweet and rich breakfast danish.
Course Brunch, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 15
Calories 369.86kcal
Author Julie Blanner


Layer 1

  • 1 Golden Butter Recipe Yellow Cake Mix
  • 1/2 cup butter softened
  • 2 eggs

Layer 2

  • 8 ounces cream cheese softened
  • 4 c powdered sugar (1 pound)
  • 1 egg


  • Preheat oven to 325 degrees and grease a 9x12" pan.
  • Mix cake mix, butter and eggs until thick and smooth.
  • Spread and press mixture in pan (with the back of a spatula or your hands).
  • Mix the remaining ingredients on low until smooth. Pour over cake mixture. Sprinkle powdered sugar on top to garnish.
  • Bake 45 minutes, leaving it slightly gooey. You'll notice a slight crust on top rather than a jelly texture.
  • Garnish with sprinkles of powdered sugar, cool and serve.


Optional Fold Ins

  • chocolate chips
  • blueberries
  • blackberry
  • lemon juice and or lemon zest
  • espresso powder
  • toasted coconut
  • Grease your pan so that the cake doesn't stick. This is the best baking spray.
  • Bake in whatever dish you have on hand - 9x11, 9x13, 8x11, etc. Adjust bake time as needed.
  • It's done when a crust has formed on the top, yet the cake is slightly gooey and jiggles a bit when you shake the dish.
  • Make it ahead or bake and enjoy.
  • Refrigerate - The cake will last between for 1-2 days in an airtight container in the fridge.
  • Freeze - You can also freeze the cake for up to a month by wrapping it in plastic wrap or in a large freezer bag.
Serve at room temperature for a breakfast danish or warm and serve a la mode for dessert.


Calories: 369.86kcal | Carbohydrates: 61.01g | Protein: 3.34g | Fat: 13.11g | Saturated Fat: 7.64g | Cholesterol: 65.64mg | Sodium: 366.61mg | Potassium: 49.21mg | Fiber: 0.41g | Sugar: 46.74g | Vitamin A: 439.67IU | Calcium: 94.29mg | Iron: 0.95mg