Paula Deen Gooey Toffee Butter Cake

Paula Deen gooey toffee butter cake is an easy dessert bar made with yellow cake mix, cream cheese and toffee bits, ready in 1 hour 10 minutes. This make-ahead Southern comfort food dessert fits potluck tables, church suppers and holiday gatherings, and it cuts into squares to feed a crowd.

Pull the pan out while the center still looks a little gooey, because it keeps setting as it cools. Bake it until firm and you lose the soft, buttery middle that makes these squares worth making.

Paula's version starts with a cake mix crust patted into the pan, so you skip rolling and chilling dough entirely. The filling beats cream cheese with confectioner's sugar and folds in the toffee bits last, which keeps them from sinking.

Paula Deen Gooey Toffee Butter Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

520

kcal

A pressed cake mix crust holds a creamy, sweet filling studded with toffee bits. After baking and cooling, the center stays soft and gooey while the edges turn golden.

Ingredients

• 1 (18.25 oz) box yellow cake mix
  

• 1 egg
  

• 2 sticks one each for cake and filling, melted Butter
  

• 1 (8 oz) package softened cream cheese
  

• 2 eggs
  

• 1 teaspoon pure vanilla extract
  

• 1 (16 oz) box confectioner's sugar
  

• 1 cup chocolate or almond toffee bits
  

Directions

• Preheat and prep: Preheat the oven to 350°F and lightly grease a 13x9x2-inch baking pan. Then set the pan on the counter so it's ready for the crust.
• Make the crust: Combine the yellow cake mix, 1 egg and 1 stick melted butter in a mixer bowl. Mix well, then pat the dough into the bottom of the pan and set it aside.
• Beat the filling: Beat the softened cream cheese until smooth, then add 2 eggs, 1 stick melted butter and 1 teaspoon vanilla. Dump in the 16 ounce box of confectioner's sugar and beat well.
• Fold in the toffee: Reduce the mixer speed and mix until the filling is smooth. Then fold in 1 cup of chocolate or almond toffee bits by hand.
• Assemble the cake: Pour the filling over the crust and spread it evenly to the edges. That way every square bakes at the same pace.
• Bake until gooey: Bake for 40 to 50 minutes, but start checking early since oven temperatures vary. The center should still look a little gooey when you pull it out.
• Cool and cut: Let the cake cool completely in the pan before cutting it into squares. These bars are very rich, so small pieces go a long way.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the butter cake is done?

The edges should be golden while the center still looks soft and a little gooey. Paula says to make a judgment call on timing because ovens vary, and the cake keeps setting as it cools.

Can I use a different flavor of cake mix?

A yellow cake mix gives the classic buttery flavor, but a French vanilla mix works about the same way. I'd avoid chocolate mixes here, since they overpower the toffee.

How should I store leftover gooey toffee butter cake?

Cover the pan or move the squares to an airtight container and keep them in the fridge, since the cream cheese filling needs to stay cold. Let them sit out a few minutes before serving so the texture softens again.

Do I have to use toffee bits?

Toffee bits give the cake its name and its crunchy, caramel flavor, so I'd stick with them. If you can't find them, chopped chocolate-covered toffee candy bars work in a pinch.

Why did my filling turn out lumpy?

Cold cream cheese is the usual cause, because it won't blend smooth with the sugar. Let it soften at room temperature first, then beat it alone until creamy before adding anything else.