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4.97
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Gooey Butter Cake
The best gooey butter cake recipe (that starts with a boxed cake mix) from a St. Louis baker. It's a sweet and rich breakfast treat or dessert to savor anytime.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Brunch, Dessert
Cuisine:
American
Servings:
15
Author:
Julie Blanner
Ingredients
Layer 1
1
Golden Butter Recipe Yellow Cake Mix
½
cup
butter
(salted, softened)
2
eggs
size large
Layer 2
8
ounces
cream cheese
softened
4
cups
powdered sugar
(1 pound bag)
1
egg
size large
Instructions
Preheat oven to 325℉ and grease a 9x13" 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.
Notes
Optional Fold Ins
chocolate chips
blueberries
blackberry
lemon juice and or lemon zest
espresso powder
toasted coconut
Tips
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, 9x9 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.
To Store
Room Temperature
- Store gooey butter cake covered in an air tight container for up to two days at room temp.
Refrigerate
- The cake will last up to a week 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.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
61
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
64
mg
|
Sodium:
360
mg
|
Potassium:
51
mg
|
Fiber:
0.4
g
|
Sugar:
47
g
|
Vitamin A:
440
IU
|
Calcium:
94
mg
|
Iron:
1
mg