OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
OOEY GOOEY BUTTER CAKE SQUARES
Ooey gooey butter cake squares are one of those addictive, classic desserts that should grace every potluck dessert table!
Provided by Chrysti Benner
Categories Desserts
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 350F. Grease a 9x13" baking dish.
- Melt butter in a medium saucepan over medium heat, or in a microwave-safe bowl in the microwave.
- Add cake mix and 1 egg to the melted butter, stirring to combine well.
- Pat cake mixture evenly into the bottom of the prepared baking dish.
- In a large mixing bowl or in the bowl of a stand mixer, beat cream cheese, confectioner's sugar, and 3 eggs together until smooth.
- Pour cream cheese mixture over the cake mixture.
- Bake for 35-40 minutes, until edges are golden and center is still slightly jiggly.
- Serve warm or allow to cool for more of a bar-like consistency.
Nutrition Facts : Calories 240 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 241 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
OOEY GOOEY BUTTER CAKE
Truly addictive dessert with the best flavor. My mother got the recipe about 20 years ago from another woman at a potluck picnic. She actually carried copies of the recipe with her because so many people always ask for it!
Provided by Ann B
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix cake mix, melted butter and one egg.
- Add pecans to bottom layer.
- Pat into 13x9 inch pan.
- In a separate bowl beat cheese until fluffy.
- Add 2 remaining eggs to cheese and mix well.
- Add powdered sugar and beat until lumps are gone.
- Pour this mixture over cake in pan.
- bake at 350 for 30-45 minutes or until topping is golden.
- Allow to cool somewhat to set topping (slides off when warm).
Nutrition Facts : Calories 489.1, Fat 26.8, SaturatedFat 10.2, Cholesterol 88.5, Sodium 426.4, Carbohydrate 59, Fiber 1.3, Sugar 42.6, Protein 5.5
OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
STRAWBERRY OOEY GOOEY BUTTER CAKE
Make and share this Strawberry Ooey Gooey Butter Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 2 dozen cake squares, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Lightly grease a 13x9-inch baking pan.
- In a large bowl, combine cake mix, butter, and 1 egg.
- Press mixture into bottom of prepared pan.
- In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
- Gradually beat in confectioners¹ sugar until combined.
- Stir in strawberries.
- Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
- Cool completely; cut into squares to serve.
- Garnish with sweetened whipped cream and strawberries, if desired.
Nutrition Facts : Calories 153.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 51.6, Sodium 76.4, Carbohydrate 19.6, Fiber 0.1, Sugar 19, Protein 1.7
OOEY GOOEY BUTTER CAKE
This cake is sooooo moist, delicious and rich. It's wonderful served warm with a nice cup of coffee.
Provided by Gapeach
Categories Dessert
Time 1h
Yield 1 13" x 9" cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first four ingredients.
- Mixture will be thick.
- Spread into greased and floured 13" x 9" pan.
- Beat all topping ingredients together.
- Pour over cake.
- Bake 40 minutes or until done at 350 degrees.
Nutrition Facts : Calories 453.1, Fat 16.5, SaturatedFat 5.6, Cholesterol 68.2, Sodium 410.6, Carbohydrate 72.8, Fiber 0.5, Sugar 56.6, Protein 4.7
OOEY-GOOEY BUTTER CAKE
Paula Deen has done this version of this gem of a cake and also a chocolate version and raved over both. What it is is a layer of crusty, chewy cake mix, covered with a rich, almost pie-like filling. Try it and you'll see why it's not only Paula who raves. Recipe is from The Cake Mix Doctor by Anne Byrn.
Provided by Lorraine of AZ
Categories Dessert
Time 59m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
- For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your finges. Set the pan aside.
- For the filling, place the cream cheese in the same mixing bowl and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the maching and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until sugar is well incorporated, 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Pour the filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
- Bake until well browned but the center still jiggles when you shake the pan, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
- Cake may be stored, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. It may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.
GOOEY BUTTER CAKE
Make and share this Gooey Butter Cake recipe from Food.com.
Provided by Abbs lt3
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Grease a 9x13-inch baking pan.
- For cake, combine flour, baking powder, and salt in a medium bow. In a large bowl, whisk together sugar, melted butter, and egg. Add flour mixture and mix with a wooden spoon until dough is moist and crumbly. Spread dough evenly in a prepared pan.
- For topping, a in a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in eggs and vanilla. Reserve 2 tbsp on confectioner's sugar. With beaters on low speed, mix remaining confectioner's sugar into cream cheese mixture. Mix in melted butter until fully blended.
- Pour topping over dough and spread it evenly with a rubber spatula. Bake for 40-45 min or until topis set with a nicely golden crust, but inside is still slightly gooey and soft. Remove from oven and cool completely. Cut into squares. Just before serving, sprinkle with reserved 2 tbsp confectioner's sugar.
Nutrition Facts : Calories 370.2, Fat 17.6, SaturatedFat 10.7, Cholesterol 85.8, Sodium 219.2, Carbohydrate 50.2, Fiber 0.4, Sugar 37.3, Protein 4
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