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5.0 from 1,524 votes

Gooey Butter Cake Recipe

Simple gooey butter cake includes a crumbly cake crust with a gooey cream cheese topping that is completely addicting!

Prep Time
7 mins
Cook Time
7 mins
Total Time
47 mins
Servings: 12
Calories: 384 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 (15.25-ounce) box yellow cake mix
  • 1 egg
  • ½ cup butter melted
  • 1 (8-ounce) package cream cheese
  • 2 eggs beaten
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar
  • powdered sugar to sprinkle

Instructions

    Cup of Yum
  1. Grease a 9x13 pan and turn oven to 350°F.
  2. Blend cake mix, 1 egg, and butter until smooth. Press into your greased 9x13 pan.
  3. Blend cream cheese, 2 eggs, vanilla and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
  4. Bake at 350°F for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
  5. Top with powdered sugar and ENJOY!

Notes

  • STORE this gooey butter cake recipe at room temperature in an airtight container for 2-3 days or in the refrigerator for 5-7 days.
  • FREEZE this treat to eat at a later time by first wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.
  • FREEZE this treat to eat at a later time by first wrapping it tightly with plastic wrap. Then keep it in a freeze-safe container or bag. It should last for 4-5 months in the freezer.

Nutrition Information

Calories 384kcal (19%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 82mg (27%) Sodium 457mg (19%) Potassium 61mg (2%) Sugar 38g (76%) Vitamin A 550IU (11%) Calcium 118mg (12%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 384

% Daily Value*

Calories 384kcal 19%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 457mg 19%
Potassium 61mg 1%
Sugar 38g 76%
Vitamin A 550IU 11%
Calcium 118mg 12%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.