Paula Deen’s Ooey Gooey Butter Cake

Why You’ll Love This Recipe

• Rich and Gooey: Decadent butter and cream cheese filling that melts in your mouth.

• Buttery Crust: A tender, soft base that contrasts perfectly with the gooey topping.

• Simple Ingredients: Uses pantry staples with easy preparation.

• Versatile Dessert: Great for holidays, potlucks, or casual treats.

• Make-Ahead Friendly: Holds well and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 box yellow cake mix (about 15.25 oz)

• 1 large egg

• ½ cup unsalted butter, melted

For the Filling:

• 8 ounces cream cheese, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 4 cups powdered sugar

• ½ cup unsalted butter, melted

Directions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make Crust: In a medium bowl, combine cake mix, egg, and melted butter. Mix until smooth. Press evenly into the prepared baking dish.

3. Prepare Filling: In a large bowl, beat cream cheese, eggs, and vanilla until smooth. Gradually add powdered sugar and melted butter, beating until creamy and well combined.

4. Assemble Cake: Pour filling over the crust and spread evenly.

5. Bake: Bake for 40-45 minutes, or until edges are golden and center is set but still slightly gooey.

6. Cool: Allow cake to cool completely before slicing.

Servings and Timing

• Servings: 12-16

• Prep Time: 15 minutes

• Bake Time: 40-45 minutes

• Total Time: About 1 hour

Variations

• Chocolate Version: Use chocolate cake mix and add mini chocolate chips.

• Lemon Twist: Add lemon zest and juice to filling for citrus flavor.

• Berry Swirl: Swirl in raspberry or strawberry preserves before baking.

• Nutty Addition: Sprinkle chopped pecans or walnuts on top.

• Mini Cakes: Bake in muffin tins for individual servings.

Storage/Reheating

• Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• Reheating: Serve at room temperature or warm slightly before serving.

• Freezing: Freeze tightly wrapped for up to 2 months; thaw before serving.

FAQs

Can I use a different cake mix?

Yes, yellow or butter cake mixes work best.

How do I know when it’s done?

Edges should be golden and center set but slightly gooey.

Can I make this ahead?

Yes, it tastes great after chilling overnight.

Is this cake very sweet?

Yes, it’s a rich and sweet dessert.

Can I use reduced-fat cream cheese?

Full-fat cream cheese is recommended for best texture.

How thick should the filling layer be?

About the same thickness as the crust layer.

Can I add frosting?

It’s best served plain, but a dusting of powdered sugar is nice.

How do I cut clean slices?

Chill the cake and use a sharp knife, wiping between cuts.

Can I make this gluten-free?

Use a gluten-free cake mix.

Is this recipe suitable for beginners?

Yes, it’s simple with few steps.

Conclusion

Paula Deen’s Ooey Gooey Butter Cake is the ultimate indulgent dessert combining a buttery cake base with a luscious, creamy filling. Its rich texture and sweet flavor make it a beloved Southern classic that’s easy to prepare and sure to satisfy any dessert craving.

Paula Deen’s Ooey Gooey Butter Cake

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• ½ cup unsalted butter, softened

• ¾ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups mashed ripe bananas (about 3-4 bananas)

• 1 cup crushed pineapple, drained

• ½ cup shredded sweetened coconut

• ½ cup chopped macadamia nuts

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Ingredients

• • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon (optional)

  • ½ cup unsalted butter, softened

  • ¾ cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 ½ cups mashed ripe bananas (about 3-4 bananas)

  • 1 cup crushed pineapple, drained

  • ½ cup shredded sweetened coconut

  • ½ cup chopped macadamia nuts

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Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

• Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy.

• Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.

• Combine Wet Ingredients: Mix in mashed bananas and crushed pineapple.

• Combine Wet and Dry: Gradually add dry ingredients to wet mixture, stirring just until combined.

• Add Coconut and Nuts: Fold in shredded coconut and macadamia nuts.

• Bake: Pour batter into prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

• Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Notes

Drain pineapple well to prevent excess moisture.Toast macadamia nuts to enhance flavor (optional).For vegan option, substitute eggs with flax eggs and butter with dairy-free alternatives.Use gluten-free flour blend to make gluten-free.Adjust sugar to taste, reducing for less sweetness.