OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
GOOEY BLUEBERRY CAKE
Originally this was supposed to be a marshmallow blondie. I had plenty of marshmallows after making Whatever floats your boat brownies. But then my mother brought home three packages of blueberries, so I thought I could make a blondie recipe with both ingredients. In the end my recipe, which is an original came out as a cake. I hope some of you enjoy it. For those who really love blueberries you can certainly add more than the amount recommended below.
Provided by Studentchef
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Grease an 8x8 inch pan.
- In a small bowl mix the two flours, baking powder and baking soda.
- In a large bowl cream the butter (or margarine) with the two sugars.
- Add eggs one at a time, mixing well each time until the wet batter is almost doubled.
- Add the milk and maple syrup and mix well.
- Add the flour mixture to the wet batter and mix well until there is no more flour. Fold in the blueberries.
- Pour the mixture into the greased pan and add the marshmallows, pushing the marshmallows a little bit in there, but not to much, as you still want them on top.
- Bake for 45 to 55 minutes, or until a toothpick comes out clean.
ULTIMATE GOOEY BLUEBERRY PIE
I came up with a recipe that I have heard was the best pie my friends have ever tasted. It's a very simple recipe and I hope you like it! Serve warm or cool and enjoy!
Provided by crazygoodness
Categories Blueberry Pie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
- Mix blueberries and cornstarch together in a bowl until all the blueberries are coated. Add sugar, orange juice, orange zest, vanilla extract, and cinnamon to blueberries; stir until well mixed.
- Press 1 pie crust into the prepared pie dish. Brush the bottom crust with ½ of the beaten egg white. Pour blueberry mixture into the pie crust.
- Lay the second crust over the blueberry filling, crimping the 2 crusts together to seal. Cut 4 1/2-inch slits into the top crust. Brush the top crust with the remaining egg wash. Cover crust edges with strips of aluminum foil to prevent burning.
- Bake in the preheated oven until crust is golden brown and the filling is bubbling, 50 to 60 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 64.5 g, Fat 15.7 g, Fiber 5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 242.4 mg, Sugar 35.6 g
LEMON-BLUEBERRY GOOEY CHESS SQUARES
Make and share this Lemon-Blueberry Gooey Chess Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h15m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
- Melt ½ cup butter in a small saucepan over low heat.
- In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
- Pat the dough evenly into the prepared pan; set aside.
- Melt the remaining butter in a saucepan set over low heat.
- In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
- Add in melted butter and remaining 3 eggs; blend until smooth.
- Add in the powdered sugar; blend until smooth; stir in the blueberries.
- Spread lemon-blueberry mixture over prepared crust.
- Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
- Transfer pan to a wire rack; cool completely.
- Cut into bars; cover and store in the refrigerator.
Nutrition Facts : Calories 287.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 66.4, Sodium 236.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 2.9
QUICK BLUEBERRY SHEET CAKE
A quick and easy blueberry sheet cake that is not overly sweet. You can make it with fresh or frozen blueberries and it's great if you're serving lots of people. If you like the cake to be sweeter, dust with more confectioners' sugar.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
- Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
- Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
- Cool cake completely, 1 to 2 hours. Dust with confectioners' sugar and cut into squares.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 27.5 mg, Fat 5.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 58.9 mg, Sugar 8.9 g
GOOEY BUTTER CAKE
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
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