Gooey Butter Cake with Cake Mix Recipe
This Gooey Butter Cake recipe uses a simple yellow cake mix combined with a rich cream cheese filling to create a delightfully soft and gooey dessert. Baked in a 9x13 pan, it has a buttery crust topped with a creamy, sweet filling that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 50-60 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 15.25 ounce package yellow cake mix
- ½ cup unsalted butter (melted)
- 2 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Filling
- 8 ounce package cream cheese (at room temperature)
- 2 large eggs (at room temperature)
- ½ cup unsalted butter (melted)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups sifted powdered sugar (plus extra for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking pan with nonstick spray, then line it with parchment paper for easy removal later. Set aside.
- Make the Crust: In a large bowl, combine the yellow cake mix, melted butter, 2 eggs, vanilla extract, and ¼ teaspoon salt. Stir with a fork until the ingredients form a dough.
- Press the Crust: Evenly press the dough mixture into the prepared baking pan to form the crust base. Set aside while you prepare the filling.
- Make the Filling: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese, 2 eggs, melted butter, vanilla extract, and ½ teaspoon salt on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing continuously until fully incorporated and the mixture is thick and creamy.
- Pour Filling Over Crust: Pour the cream cheese filling evenly over the crust in the baking pan, spreading gently if needed.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-45 minutes, or until the edges turn lightly golden brown and the center still jiggles slightly when moved.
- Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, sprinkle powdered sugar over the top, slice, and serve.
Notes
- Ensure eggs and cream cheese are at room temperature for a smoother batter.
- Do not overbake; the center should remain slightly jiggly for the perfect gooey texture.
- Line the baking pan with parchment paper to make removing the cake easier.
- Leftover cake can be refrigerated in an airtight container for up to 3 days.
- For easier slicing, chill the cake before cutting.