PB&J GOOEY BUTTER CAKE
Your childhood lunchtime favorite meets the rich and gooey St. Louis butter cake and you get the best of both worlds -- PB&J for dessert!
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, 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 butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Dollop the jelly over the cake batter and smooth to the edges with an offset spatula. Beat the peanut butter and cream cheese in a clean electric mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs 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 an offset spatula. Sprinkle with the peanuts.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool.
- For the glaze: Melt the butter in a medium microwave-safe bowl in the microwave. While the butter is still hot, whisk in the peanut butter until smooth. Whisk in the confectioners' sugar until smooth. Put the grape jelly in a small microwave-safe bowl and microwave just until you can whisk it smooth, only about 15 seconds (don't melt it completely). Put the peanut butter glaze in a small resealable plastic bag and the jelly in another. Snip off a corner of each with scissors and drizzle the glazes all over the cake. Cut into squares to serve.
CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE
Steps:
- Preheat oven to 350 °F. Spray a 13×9 inch baking pan with nonstick spray.
- Add the cake mix, 1 egg and 1 stick melted butter to a large bowl and beat with an electric hand held mixer until combined. Scrape the mixture into the prepared baking pan and pat down evenly.
- Place the cream cheese in a large bowl and beat well until smooth. Beat in the 3 eggs, one at a time. Add the peanut butter, vanilla and stick of butter. Add the powdered sugar in last and beat until well mixed.
- Evenly spread the mixture over the cake batter using a rubber spatula. Bake for 40-50 minutes. The center of the cake should still be slightly gooey when finished baking.
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.
GOOEY CHOCOLATE-PEANUT BUTTER CAKE
Inspired by southern butter cakes, this delight is blessed with lots of butter and made easily with a foolproof cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dough forms. Spoon into pan. Place plastic wrap on dough; press evenly in pan. Remove plastic wrap. Sprinkle dough with peanut butter chips and peanuts.
- In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.
- Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 0 g
PEANUT BUTTER GOOEY CAKE
A treat for special occasions. Chocolate cake with peanut butter, Kids will love it, I know adults that love it. Recipe comes courtesy Paula Deen.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan.
- To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan.
- Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well.
- Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY.
- Serve with whipped cream or ice cream, ENJOY.
Nutrition Facts : Calories 822.3, Fat 49.4, SaturatedFat 21.6, Cholesterol 158.4, Sodium 771.8, Carbohydrate 88.8, Fiber 2.8, Sugar 66.9, Protein 13.9
CHOCOLATE PEANUT BUTTER GOOEY CAKE
Jenny found this recipe when she was babysitting. Our whole family is a fan of chocolate and peanut butter. I took it to a potluck at school and it was so well liked that they had me make 2 for the next faculty meeting. It is rich, but the calories are worth it!
Provided by Chef likestocook
Categories Dessert
Time 55m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 inch pan.
- For crust, mix cake mix, egg, and 1 stick of melted butter with a large spoon and pat into the bottom and up the sides of pan.
- For filling mix cream cheese, peanut butter, and eggs together with mixer until smooth, scraping down the sides.
- Add powdered sugar and vanilla.
- Mix until smooth.
- Slowly add melted butter to filling and mix until smooth.
- Pour the filling over the crust and bake 25 - 30 minutes.
- Check after 25 minutes.
- When it is done, the edges will pull away from the sides of pan and the filling will have browned, but middle should be very gooey. It will still jiggle.
Nutrition Facts : Calories 509.4, Fat 31, SaturatedFat 13.5, Cholesterol 99, Sodium 489.6, Carbohydrate 54.1, Fiber 1.8, Sugar 40.1, Protein 8.8
CHOCOLATE PEANUT BUTTER GOOEY BUTTER CAKE
Make and share this Chocolate Peanut Butter Gooey Butter Cake recipe from Food.com.
Provided by clar0100
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
- To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
- Serve with fresh whipped cream.
GOOEY MARSHMALLOW PEANUT BUTTER BROWNIE CAKE
Make and share this Gooey Marshmallow Peanut Butter Brownie Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 13" x 9-inch baking pan.
- In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
- Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
- Bake for 10 minutes.
- Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
- Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
- Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
- Bake for another 30 minutes.
- Cool completely in pan on a wire rack.
Nutrition Facts : Calories 2296.6, Fat 89.8, SaturatedFat 36.4, Cholesterol 210, Sodium 2682.5, Carbohydrate 355.8, Fiber 8.3, Sugar 227.6, Protein 37.2
GOOEY PEANUT BUTTER-CHOCOLATE CAKE
Here in Wisconsin, winter weather is extreme. A hot dessert is just the thing to warm us up. This slow-cooked chocolate cake gets its crunch from a sprinkling of peanuts. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1 cup sugar, milk, peanut butter and oil until well blended. In another bowl, whisk flour, 1/2 cup cocoa and baking powder; gradually beat into peanut butter mixture (batter will be thick). Transfer to a greased 5-qt. slow cooker., In a small bowl, mix the remaining sugar and cocoa. Stir in water. Pour over batter (do not stir)., Cook, covered, on high 2 to 2-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs. If desired, sprinkle with peanuts. Serve warm.
Nutrition Facts : Calories 512 calories, Fat 19g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 79g carbohydrate (48g sugars, Fiber 4g fiber), Protein 11g protein.
ELVIS' GOOEY BUTTER CAKE
This is a gooey butter cake, perfected by the lady herself, Ms. Paula Deen, and is a tribute to Elvis Presley. She's my favorite chef and I'll give anything she makes a try, even if it doesn't interest me. This recipe is definitely worth a try and takes one of my childhood favorites (peanut butter and banana sandwiches) to new heights.
Provided by Krystal-Belle
Categories Dessert
Time 1h5m
Yield 15-20 slices of cake, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.
- Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.
Nutrition Facts : Calories 450.6, Fat 27.3, SaturatedFat 13, Cholesterol 106.3, Sodium 417, Carbohydrate 46.9, Fiber 1.1, Sugar 32.5, Protein 6.7
MAKEOVER GOOEY CHOCOLATE PEANUT BUTTER CAKE
My dad made sure this dessert was on the menu for Father's Day-or else! This makeover version is great. I can't believe so much fat was cut and it still tastes like the original. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake mix, egg, oil and applesauce on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and peanut butter until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar; mix well. Pour over crust., Bake at 350° for 40-45 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 255mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
GOOEY BUTTER CAKE
The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.
Provided by Anne Byrn
Yield Makes 16 servings
Number Of Ingredients 17
Steps:
- For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
- Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
- Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
- When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
- Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
- Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.
GRANDMA'S GOOEY BUTTER CAKE
This is the closest thing I have found to the gooey butter cake my grandmother made. It has basic ingredients and is really simple to make. If you're worried about calories or fat grams this ones probably not for you. But if you're not, this is oh-so-gooey.
Provided by bratty
Categories Dessert
Time 50m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine all cake base ingredients and mix well.
- Pat into lightly greasted 13x9 baking pan.
- Prepare filling.
- Beat cream cheese until smooth.
- Add eggs and vanilla.
- Add butter and beat.
- Add powdered sugar and mix well.
- Pour over cake mixture.
- Bake for 40-45 minutes.
- You want the center to be a little gooey, so make sure not to overbake.
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