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Paula Deen’s “Gooey Butter Cake”

24 Sep

Paula Deen’s recipe for “Gooey Butter Cake”

We tried this absolutely wonderful dessert at Paula Deen’s Restaurant “The Lady and Sons” in Savannah, Georgia last week. One week later and we just had to have it again, it tasted that good. I am thankful that Paula (that’s what I call her now) shares her fabulous recipes.

Crust Ingredients:

  • One 18.25-ounce package of Yellow Cake Mix. (I could only find a 16.50-oz & 15 .25-oz box, so I went with the 16.50-oz.)
  • 1 egg
  • 8 TB butter, melted

Filling Ingredients:

  • One 8-ounce package Cream Cheese, softened
  • 2 eggs
  • 1 tsp vanilla
  • 8 TB butter, melted
  • One 16-ounce box powdered sugar

Preheat your oven to 350 degrees and lightly grease or butter a 13×9-inch baking pan. (I used a 11 3/4 x 7 1/2 glass baking dish.) Combine the cake mix, egg & 8 tablespoons of melted butter, mix well. Pat into the baking pan. Prepare the filling: beat the cream cheese until smooth. Add eggs and vanilla. Add butter and beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40-50 minutes. (I baked mine for 60 minutes, don’t know if that was because I used a different size dish and used glass versus metal, or just because of my oven.) According to Paula you want the center to be a little gooey. So do not overbake.

Suggestions: Paula Deen has many versions of this wonderfully sweet cake in her cookbook. I’m going to be trying every single one of them, that’s how much I have enjoyed this recipe.

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12 Comments

Posted by on September 24, 2012 in Desserts

 

Tags: , , , , , ,

12 responses to “Paula Deen’s “Gooey Butter Cake”

  1. Auntie Adara

    September 24, 2012 at 9:48 PM

    Looks darn Goodddddddddddddddddd

     
  2. trkingmomoe

    September 25, 2012 at 4:29 AM

    Thank you for the recipe. That looks so good. I have this booked marked

     
    • flyfishbrat

      September 25, 2012 at 5:58 PM

      You’ll love it…but watch out, it’s incredibly rich and sweet.

       
  3. Meggie

    September 25, 2012 at 5:18 AM

    This I must try!

     
    • flyfishbrat

      September 25, 2012 at 5:59 PM

      That’s exactly what I said after tasting it for the first time in her restaurant. Her recipe will not let you down.

       
  4. jujuskitchen

    September 25, 2012 at 2:36 PM

    Just reading my Midwest Living October issue and there is a recipe for “Gooey Butter Cake” – a St. Louis tradition. Both sound very good and low cal 🙂

     
    • flyfishbrat

      September 25, 2012 at 6:01 PM

      Yep, I have seen the recipes all over. In Texas they seem to call it Texas Gold. I have used Paula Deen’s recipes many times so I knew her’s would be easy and oh so good.

       
  5. Susan T's Kitchen

    September 3, 2013 at 10:12 PM

    Still love Paula!

     
    • flyfishbrat

      September 4, 2013 at 7:35 PM

      Me too! Her recipes are the best.

       
  6. Maryellen Haire

    November 5, 2013 at 11:22 AM

    would someone email me the recipe? maryellenhaire@cox.net.

     
    • flyfishbrat

      November 5, 2013 at 7:12 PM

      Here it is, I hope you enjoy the recipe.
      Crust Ingredients:

      One 18 1/4-ounce box of Strawberry cake mix
      1 egg
      8 Tb salted butter, melted

      Filling Ingredients:

      One 8-ounce package cream cheese, softened
      2 eggs
      1 tsp vanilla
      8 Tb salted butter, melted
      One @ 1 pound box of Confectioners Sugar (Powdered Sugar)

      Preheat your oven to 350 and butter a 13×9 baking dish.

      In a large bowl combine the cake mix, egg and 8 tablespoons melted butter until well mixed. Place this mixture into your baking dish and using your fingers pat it down to form a crust. In another bowl using an electric mixer beat the cream cheese until smooth in texture. Add the eggs, vanilla and 8 tablespoons of melted butter and beat until well blended. Using a rubber spatula stir in the box of powdered sugar and spread this mixture of the crust mixture. Bake 40 to 50 minutes. It will be gooey in the center, but it’s done, so try not to over bake. Let it cool before cutting into squares.

       

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