Ooey Gooey Butter Cake
You'll love the irresistible charm of Ooey Gooey Butter Cake! An easy Southern classic with a buttery crust and ooey gooey top.
Servings: 16 slices
Calories: 355kcal
Ingredients
- 1 boxed yellow cake mix
- 1/2 cup salted butter melted and slightly cooled
- 4 large eggs 2 for the cake, 2 for the filling
- 2 teaspoons vanilla extract 1 for the cake and 1 for the filling
- 8 ounces cream cheese softened
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a 9x13 inch baking pan by spraying with baking spray.
- Add the dry cake mix, melted and cooled butter, 2 of the eggs, and teaspoon of the vanilla to a medium bowl.
- Mix until well combined.
- Press mixture into prepared baking dish.
- In a separate small bowl, cream together cream cheese, the last 2 eggs, and the rest of of the vanilla extract.
- Gradually mix in powdered sugar until smooth. Pour mixture over cake layer.
- Place the cake into the preheated 350 Degree F oven and bake for 40-45 minutes, or until golden brown.
- Cool completely before serving.
Notes
For a richer flavor, use full-fat cream cheese.
If you don't have a 9x13 inch baking dish, you can use two 8x8 inch baking dishes instead. Just adjust the baking time accordingly.
This cake is best served fresh, but it can also be stored wrapped tighly with plastic or wrap or in an airtight container at room temperature for up to 3 days.
If you don't have a 9x13 inch baking dish, you can use two 8x8 inch baking dishes instead. Just adjust the baking time accordingly.
This cake is best served fresh, but it can also be stored wrapped tighly with plastic or wrap or in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1Slice | Calories: 355kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 330mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 427IU | Calcium: 93mg | Iron: 1mg
