The Pioneer Woman Tasty Kitchen
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Gooey Butter Cake

4.09 Mitt(s) 22 Rating(s)22 votes, average: 4.09 out of 522 votes, average: 4.09 out of 522 votes, average: 4.09 out of 522 votes, average: 4.09 out of 522 votes, average: 4.09 out of 5

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Level: Easy

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Description

This recipe was given to us by our dear friend, Allison Pautler. Allison and Whitney are childhood friends, and this recipe was one that they would make together at sleepovers. Yes, it’s that easy. A St. Louis tradition, Gooey Butter Cake is typically served for breakfast but really, it’s good any time of day, and also doubles as a great dessert!

Ingredients

  • FOR THE CRUST:
  • 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
  • 1 stick Unsalted Butter, melted
  • 1 whole Egg
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • 3-¾ cups Confectioners Sugar

Preparation

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.

Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

9 Comments

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milkwithknives on 10.7.2012

I don’t think I can leave a rating since I didn’t keep strictly to the recipe, but I wanted to say this is a DELICIOUS dessert. I used only 6 T. butter in the crust and 2 T. in the top (because I only had one stick of butter in the fridge), and then used 1 c. sugar in the top instead of powdered sugar. This is freaking wonderful with a French vanilla cake mix. Thanks so much and I’ll definitely be making this again.

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katiediane on 1.7.2012

I must have done something wrong here, because mine didn’t set up in the middle. It was way too gooey! Or maybe that’s how it’s supposed to be? I’ve never had it before. I loved the flavor though – ate around the outside of the pan! :)

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Heidi on 3.10.2011

This is so good! It turned out more like a bar than cake though. Still super yummy though.

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aligator78 on 1.29.2011

I made this cake for work and everyone loved it! It was so delicious. It is definitely not a healthy breakfast, but the calories and fat were so worth it. Also a very very very easy dessert to make.

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jiffy on 1.20.2011

Measurements shown in ounces will either be a “fluid” oz of water, milk, etc., or will weigh an ounce, like 15 oz “weight” chocolate, cream cheese, butter, etc.

22 Reviews

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ltisdale on 7.31.2014

I’ve made this about a dozen times since I found this recipe a few years ago, and I just realized I never rated it! It is super sweet, but I love it!

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Sarah Wood on 2.14.2012

The cake is great, but if I could make a suggestion about the way the recipe is written. The first time I made this it wasn’t clear to me how much powdered sugar goes into the filling. I assume only 3 cups goes into the filling and 3/4 a cup is used for the topping. The recipe doesn’t make this clear. Maybe you could fix the recipe for other users. Other than that, great recipe!

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Sharon Moore Recipes on 11.20.2011

Very good! A little sweet but overall great treat for a bake sale or something similar!

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windella on 10.15.2011

This cake is wayyyyyyyyy to sweet! I LOVE sweets but this is tooooooo much!

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bavarianmom on 5.15.2011

This is the first recipe I tried out on this website. You can serve me anything with butter, sugar and cream cheese in I guess (-;

Very simple ingredients, I might spent 4 Dollar ont he cake but just becuase I had to buy new Vanilla extract.

Description was easy to understand and the cake turned out wonderful.

Next time I might cut down a bit on the sugar part.

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