Sunday, February 17, 2008


I was watching Paula Deen on QVC this evening, and she was selling her Ooey Gooey Butter Cake for $29 - it's the original cake that she started baking when she started her restaurant. So I Googled it for all of you, found it right away - here it is, with all variations - a great Easter dessert.

~ jan


Note:  A lot of you find this this page thru Google.  If you click here, it will take you to my home page, lots and lots of yummy recipes to browse.  Pinky swear, it's worth the click. ~ jan

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of
the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:

What's in a name? that which we call a rose
By any other name would smell as sweet.

This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.

  • Cake
  • 1 (18.25-ounce) box yellow cake mix
  • 1 egg
  • 1/2 cup (1 stick) butter, melted
  • Filling
  • 1 (8-ounce) package cream cheese, softened
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 (16-ounce) box confectioners' sugar
  • 1/2 cup (1 stick) butter, melted

  1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
  2. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
  3. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
  4. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
  5. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!


Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

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I sell wonderful aprons, I especially like the cobbler style shown below.  It covers a multitude of sins, and comes in great colors, too.  I also have bistro aprons, bar and bib aprons, Chef’s clothes and accessories.  You can view the entire collection by clicking here.

~ jan

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19 comments:

robinbird said...

dear daisy j...oh this is so odd.. well not really odd but we were (my husband joe and i) watching a few 'select' food channel DVD and paula cooks for thanksgiving was one.. she made the ooey gooey pumpkin one! looked pretty yummy i must say.

Springcakes said...

I make the reg Ooey Gooey all of the time & it comes out beautiful. I make mine in the round with a springform pan. Its always a show stopper & people are stumpped as to how you can make something so good. I hate to have to tell them how easy it is & sometimes I dont! lol*

Shannon said...

I made the pumpkin gooey last night and it is DIVINE. Way better than plain old pie!! Thanks for sharing!!

DEBRA said...

I made my first plain gooey butter cake to take to my Mom's for Christmas dinner with the family and it was a HIT! I'd been telling them about it & they we sooo glad I finally made some for them to try. I'm going to now experiment with all kinds of cake mixes for various flavors including red velvet, orange supreme and carrot cake too! Weee, I can't wait to taste them!

DEBRA said...

Also thinking of trying pineapple cake mix, then adding coconut to cream cheese layer on top, Mmmmm. Maybe even german chocolate cake mix, adding coconut to top layer as well? WOW, the variations I'm gonna try!! LOL! Even thinking of baking them in mini muffin tin, shorter bake time of course for bite-size servings.

klflorida said...

Made this today and it was fabulous. Will keep and try some of the variations.

jkflorida said...

I have made most of the Ooey gooey butter cakes and all are great, I am going to make the coconut one and I expect it to be just as great.

Geeta said...

I just want to know if i can sub out the butter for applesauce in the cake? this recipe is great, but way too high in fat. any thoughts? would this compromise the taste?

getmoney said...

I am making a peanut butter ooey gooey butter cake for Thanksgiving for the 1st time, wish me luck!!!

Margot said...

You suggested I check out this recipe while visiting on Vibrant Nation. This one looks like a winner. I love all the variations and I especially love how easy it is. Thanks for sharing.

Springcakes said...

Hey guys! Ive also made this one with Sweet Potato, it works out very well and it taste wonderful. It makes a great Thanksgving cake , I just decorate it with pecans & wah la!
Anyone who wants pics feel free to email me @ nursspri@yahoo.com
Also ive added the can cherries to the top and pipped out a border in whipped Cream around the top of the cake. Looks fabulous! People always wanna know where you bought it & thats before its even cut!
Enjoy!

Kris said...

Do you have to refrigerate the remainder of the ooey gooey butter cakes that is left over?

Maheen Hasni said...

so this recipe calls for 16 oz of icing sugar - that converts to 1 cups, correct? other recipes say 4 cups...

Maheen Hasni said...

hi Jan, i just need some clarification. Did you use 4 cups of icing sugar or 2 cups?

Laura said...

Just a little FYI, so that everyone knows, Gooey Butter Cake was invented in St. Louis WAY before Paula Deen was ever famous. She did NOT invent the recipe, like she says.

Samantha said...

Today, I made a Chocolate Rasperry version of this. It was TO-DIE-FOR! I made the basic recipe, but I used chocolate cake mix for the crust, and I mixed in about 3/4-1 cup of thawed, drained frozen rasperries to the filling. YUM!

nholbert44 said...

Tried this using one cup of coconut and 1 20-oz can pineapple. Everyone at work calls it the pina colada cake. Fabulous!

Margaret said...

I made the basic recipe cake today for some friends over for dinner. I don't care who actually started it. The cake was AWESOME. We all loved it.

mark weaver said...

martha deen might be a major hillbilly with a fake accent but this cake is the best! it almost put me in a diabetic coma. try it!! anthony bourdain is still the king.