Gooey Butter Cake I Recipes

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GOOEY BUTTER CAKE I

This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.

Provided by Tammy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h

Yield 24

Number Of Ingredients 5



Gooey Butter Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
  • Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 27.1 g, Cholesterol 62.2 mg, Fat 14.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 7.6 g, Sodium 235.7 mg, Sugar 19.2 g

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese

OOEY GOOEY BUTTER CAKE

Truly addictive dessert with the best flavor. My mother got the recipe about 20 years ago from another woman at a potluck picnic. She actually carried copies of the recipe with her because so many people always ask for it!

Provided by Ann B

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6



Ooey Gooey Butter Cake image

Steps:

  • Mix cake mix, melted butter and one egg.
  • Add pecans to bottom layer.
  • Pat into 13x9 inch pan.
  • In a separate bowl beat cheese until fluffy.
  • Add 2 remaining eggs to cheese and mix well.
  • Add powdered sugar and beat until lumps are gone.
  • Pour this mixture over cake in pan.
  • bake at 350 for 30-45 minutes or until topping is golden.
  • Allow to cool somewhat to set topping (slides off when warm).

Nutrition Facts : Calories 489.1, Fat 26.8, SaturatedFat 10.2, Cholesterol 88.5, Sodium 426.4, Carbohydrate 59, Fiber 1.3, Sugar 42.6, Protein 5.5

1 (18 ounce) package yellow cake mix
1/2 cup butter, melted
3 eggs
1 (8 ounce) package cream cheese, softened
1 (10 ounce) box powdered sugar
1 cup chopped pecans

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



Ooey Gooey Butter Cake image

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.

Nonstick cooking spray, for the pan
One 15.25-ounce box yellow cake mix
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 large eggs
1 stick (8 tablespoons) unsalted butter, melted and cooled
One 8-ounce package cream cheese, at room temperature
1/2 teaspoon vanilla bean paste
2 large eggs
4 tablespoons unsalted butter, melted and cooled
3 cups confectioners' sugar

OOEY GOOEY BUTTER CAKE

This is amazingly sweet and way too tempting to resist!

Provided by Lacey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h40m

Yield 16

Number Of Ingredients 7



Ooey Gooey Butter Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
  • Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g

1 (15.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2 eggs

GOOEY BUTTER CAKE

The gooey part kind of tastes like cookie dough. So good and gooey and rich. Great for dessert, snack, or a very indulgent breakfast. This can be made in 2 9-inch round pans, or one 10-inch springform pan.

Provided by Schnookie Wookums

Categories     Breads

Time 3h20m

Yield 2 9x9 inch square cakes, 18 serving(s)

Number Of Ingredients 17



Gooey Butter Cake image

Steps:

  • Prepare dough:.
  • Thoroughly grease 2 9x9x2 in square pans.
  • Dissolve yeast in warm milk; set aside.
  • Mix sugar with shortening and salt.
  • Add egg and beat with mixer 1 minute until well blended.
  • Add flour, then milk-yeast mixture and vanilla to sugar mixture.
  • Mix 3 minutes with mixer (use dough hook if possible).
  • Turn dough on floured surface and knead for 1 minute.
  • Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
  • Divide dough into 2 equal parts and place each in pan.
  • Crimp dough halfway up sides, so gooey butter does not run underneath.
  • Poke holes in dough with fork so it won't bubble when baking.
  • Make gooey butter filling by:.
  • Combining sugar, butter and salt.
  • Add egg and corn syrup.
  • Mix just enough to incorporate.
  • Add flour, water and vanilla.
  • Divide butter into two parts and spread over dough.
  • Let cakes stand for 20 minutes.
  • In the meantime preheat oven to 375 degrees F.
  • Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
  • Cool cakes completely, then sprinkle with confectioner's sugar.
  • ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
  • **Serve at room temperature, but store in the fridge.

Nutrition Facts : Calories 762.2, Fat 56.9, SaturatedFat 18.2, Cholesterol 48.7, Sodium 146.5, Carbohydrate 60.1, Fiber 1, Sugar 32.1, Protein 4.5

1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 (5/8 ounce) compressed yeast cake (or substitute 1 envelope dry yeast)
1/2 cup warm milk
2 1/2 cups flour
1 tablespoon vanilla extract
2 1/2 cups sugar
1 cup butter, softened
1 dash salt (less than 1/8 teaspoon)
1 large egg
1/4 cup light corn syrup
2 1/4 cups flour
1/4 cup water
1 tablespoon vanilla extract
confectioners' sugar

GOOEY BUTTER CAKE

The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.

Provided by Anne Byrn

Yield Makes 16 servings

Number Of Ingredients 17



Gooey Butter Cake image

Steps:

  • For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
  • Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
  • Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
  • When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
  • Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
  • Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

¼ cup whole milk
2¼ tsp. (1 package) active dry yeast
6 Tbsp. unsalted butter, at room temperature
3 Tbsp. granulated sugar
¾ tsp. salt
1 large egg
1¾ cups all-purpose flour
Soft butter for prepping the pans
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups granulated sugar
½ tsp. salt
¼ cup light corn syrup
1½ tsp. vanilla extract
2 large eggs, at room temperature
¼ cup whole milk, at room temperature
1 cup cake flour
Confectioners' sugar for dusting the cake

GOOEY BUTTER CAKE

Provided by Ann Barry

Categories     easy, dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 13



Gooey Butter Cake image

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
  • Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
  • Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
  • Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners' sugar to taste.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 141 milligrams, Sugar 23 grams, TransFat 1 gram

1 cup sugar
1/3 cup vegetable shortening
3 tablespoons butter, plus butter for greasing the pan
1 tablespoon dried milk powder
1 large egg
Pinch of salt
1/4 cup bread flour
1/4 cup cake flour
1/4 teaspoon vanilla extract
1 tablespoon light corn syrup
2 tablespoons water
10 ounces plain Danish or yeast-raised coffeecake
Confectioners' sugar

OOEY GOOEY BUTTER CAKE

Prepare for your next special occasion with Ooey Gooey Butter Cake. Our Ooey Gooey Butter Cake is a sweet, easy treat guaranteed to bring out the smiles.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 24 servings

Number Of Ingredients 6



Ooey Gooey Butter Cake image

Steps:

  • Heat oven to 350°F.
  • Mix cake mix, 1/2 cup melted butter, 1 egg and nuts until blended. Press into 13x9-inch pan sprayed with cooking spray.
  • Beat cream cheese, remaining eggs and butter in large bowl with mixer until blended. Gradually add sugar, mixing on low speed until blended. Spread over mixture in pan.
  • Bake 40 to 50 min. or until edges are golden brown and center is slightly gooey and jiggles slightly (Do not overbake). Cool completely.

Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1 pkg. (2-layer size) yellow cake mix
3/4 cup butter, melted, divided
3 eggs, divided
1/4 cup finely chopped walnuts, toasted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16 oz.) powdered sugar

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