Paula Deen Ooey Gooey Butter Cake

Paula Deen Ooey Gooey Butter Cake is a five-ingredient dessert that bakes in under 45 minutes and feeds nine people from one 8x8 pan. It comes together with a boxed cake mix, cream cheese, eggs, and butter. This is the kind of cake that shows up at every church supper and potluck across the South.

The bake time decides whether you get the right texture or a dry cake. Paula says 35 to 45 minutes, so start checking at 35. The top should look golden and set, but the middle needs to jiggle slightly when you tap the pan. It firms up as it cools, so pulling it a touch early is the move.

Mix the cake layer and the cream cheese filling in separate bowls so they stay distinct. Let it cool completely in the pan before cutting, or the filling oozes everywhere. Store leftovers covered in the fridge for up to three days.

Paula Deen Ooey Gooey Butter Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

9

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

435

kcal

A rich, sticky butter cake with a cream cheese filling that stays soft in the center. Made from a boxed mix with five ingredients, baked in an 8x8 pan until golden on top and barely set in the middle.

Ingredients

• 2 large eggs
  

• 1/2 stick butter, melted for batter
  

• 1/2 stick butter, melted for filling
  

• 1 box softened cream cheese
  

• 1 box ooey gooey cake mix

Directions

• Preheat the oven: Preheat oven 350 degrees for metal or glass pan. 325 degrees for dark or coated pan.
• Prepare the pan: Grease sides and bottom of 8×8 pan with shortening or oil spray.
• Mix the cake layer: Blend ooey cake mix, 1 egg, ½ stick butter in a large bowl.
• Press into pan: Beat at medium speed for one minute. Pat the mixture evenly onto bottom of greased pan.
• Prepare the filling: Beat cream cheese in a separate bowl until smooth.
• Combine filling ingredients: Add 1 egg and ½ stick butter and beat together. Add gooey filling mix and blend together.
• Add the filling: Spread filling evenly over the cake butter.
• Bake: Bake for 35-45 minutes. Do not over bake. The center should be a little gooey.
• Cool and serve: Cool completely before cutting!

Tools for this recipe

• USA Pan 8x8 square cake pan, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a regular yellow cake mix instead of the ooey gooey cake mix?

You can use a standard yellow cake mix for the cake layer. For the filling, replace the gooey filling mix with 1 box (16 oz) of powdered sugar. Mix the powdered sugar with the cream cheese, egg, and melted butter. The texture will be close to the original.

How should I store leftover ooey gooey butter cake?

Cover the pan tightly with plastic wrap or foil and refrigerate. The cream cheese filling means it needs to stay cold. It keeps for three to four days in the fridge. Let slices sit out for about 15 minutes before serving so the butter flavor comes through.

Can I make this the night before?

Yes. Bake it, let it cool completely, cover the pan, and refrigerate overnight. The texture firms up in the fridge, which makes it easier to cut clean slices. Bring it to room temperature for 15 to 20 minutes before serving.

Why did my cake turn out dry instead of gooey?

You overbaked it. Start checking at 35 minutes. The center should jiggle when you tap the pan. It sets up more as it cools, so pulling it while the middle still looks underdone is the right call.

Can I use a 9x13 pan instead of an 8x8?

A 9x13 pan spreads the batter too thin and you lose the gooey center. Stick with the 8x8 pan for the right thickness. If you need more servings, make two pans rather than stretching one batch.