PAULA DEEN'S OOEY GOOEY BUTTER CAKE
Steps:
- Start by preheating the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine one egg, cake mix, and 8 tablespoons of butter.
- Pat this mixture into the bottom of your greased baking dish.
- In a separate bowl, beat the cream cheese until it is smooth.
- Add in the remaining two eggs, vanilla, and butter.
- Mix in the powdered sugar.
- Spread this mixture on top of the crust mixture.
- Bake for 40-50 minutes
- Enjoy this deliciously gooey butter cake.
Nutrition Facts :
GOOEY BUTTER CAKE
Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a large bowl, beat cake mix, egg, and 1/2 cup melted butter at medium speed with an electric mixer until combined. Press into the bottom of prepared pan; set aside. In a large bowl, beat cream cheese at low speed with an electric mixer until smooth. Add eggs and vanilla, beating until smooth. Gradually add confectioners' sugar, beating well. Slowly add remaining 1/2 cup melted butter, mixing well. Pour evenly over cake mixture. Bake for 40 to 50 minutes, or until center is slightly set. Let cool completely, and cut into squares to serve.
DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM (PAULA DEEN)
I saw this a month or so ago on Paula's Party and had to try it. Our family has found their new favorite ice cream! It is chocolate overload, so only for a true chocoholic!! :D This was made in individual containers on the show, but I made a whole dessert using a whole quart of ice cream and layered in a bowl and ended up only using about 1/2 of the cake.
Provided by SweetsLady
Categories Frozen Desserts
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
- In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
- In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
- Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
- Let cake cool completely before cutting into pieces.
- Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
- Enjoy!
Nutrition Facts : Calories 537.8, Fat 30.5, SaturatedFat 14.3, Cholesterol 92.2, Sodium 510.6, Carbohydrate 64.7, Fiber 2.3, Sugar 49.5, Protein 7
PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)
I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!
Provided by yooper
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the cake: Combine all of the ingredients and mix well.
- Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
- Prepare filling.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter, and beat together.
- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Serve with fresh whipped cream or cinnamon-flavored ice cream.
PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM
Steps:
- Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
- Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
- In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
- Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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.
PAULA DEEN'S GOOEY CHOCOLATE CHIP BUTTER BARS
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine the cake mix, egg and 1/2 cup butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 1/2 cup butter and beat together.
- Add the powdered sugar and mix well.
- Spread over cake batter. Sprinkle the chocolate chip evenly over the top.
- Bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
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.
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- Combine the cake mix, egg, and 8 TBL butter and mix well with an electric mixer. Press the mixture into the bottom of a lightly greased 9x13 baking pan.
- In a large bowl, beat the cream cheese until smooth. Add the eggs, 8 TBL butter and vanilla and beat together.
- Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
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- Place cake mix, 1 egg, and stick of butter (melted) into bowl of mixer and beat for 1 minute until it becomes a soft dough.
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- In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.
- Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.
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- Combine the yellow cake mix with the butter, eggs, and vanilla in a bowl with a fork until fully corporated.
- Cover its side with butter and sprinkle some flour on top. Then turn the cake pan to cover the side fully. Press the cake batter into the bottom of the pan as flat as you can.
PAULA DEEN GOOEY BUTTER CAKE RECIPE - PIP AND EBBY
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- Preheat oven to 350 degrees F. Coat a 9×13 pan with cooking spray and set aside. In a medium bowl, combine cake mix, 1 egg and 1 stick of butter. Using a hand-held mixer, beat on medium speed until combined. Press into the bottom of the prepared pan and set aside.
- Place the cream cheese, 2 eggs and the vanilla in a large bowl. Using a hand-held mixer, beat on medium speed until smooth. Add the confectioners’ sugar and beat until smooth. Add 1 stick of butter and beat until smooth. Fold in the toffee bits using a spatula.
- Pour mixture over top of the crust and spread evenly. Bake in the preheated oven for 40 to 45 minutes, leaving the center of the cake gooey. Add sprinkles, if desired. Let cool and cut into squares.
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