5-Ingredient Gooey Butter Cake
Decadent, flavorful and incredibly easy! This layered 5-Ingredient Gooey Butter Cake is the perfect dessert for any occasion!
Servings 12 - 16 squares
- 1 (15.25 ounce) box yellow cake mix
- 1 stick (8 tablespoons) butter, melted
- 3 eggs, divided
- 1 (8 ounce) package cream cheese, softened to room temperature
- 2 ¾ cups powdered sugar
- For garnish: additional powdered sugar; whipped cream or vanilla ice cream; fresh berries
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
In a large bowl, combine dry cake mix, butter and 1 egg. Pat mixture into prepared baking dish to form a crust.
In a separate bowl, combine cream cheese, powdered sugar, and 2 eggs. Beat with an electric mixer on medium speed for 3 minutes. Pour cream cheese mixture over the crust. Bake for 28-40 minutes (dark or nonstick pans will require a shorter baking time, while glass or ceramic pans will require a bit longer in the oven). It’s done when it’s golden brown and set, but still slightly “gooey” in the center.
Allow the cake to cool in the pan, and then dust with additional powdered sugar just before slicing and serving.
If desired, top cake bars with whipped cream (or vanilla ice cream) and fresh berries.
- Wrapped properly, the cake will stay fresh at room temperature for about 2 days. It does not need to be refrigerated. To freeze and leftovers, wrap the cake tightly with aluminum foil or plastic wrap and place in a Ziploc freezer bag. The cake will keep in the freezer for up to 3 months.
- This recipe lends itself well to many different variations! Try making an Ooey Gooey Chocolate Cake by using a chocolate cake mix and adding some unsweetened cocoa powder to the cream cheese mixture. Create a Lemon Gooey Butter Cake by using a lemon cake mix and by adding some lemon juice and lemon zest to the cream cheese mixture. Make a Pumpkin Gooey Butter Cake by using a spice cake mix and by adding canned pumpkin puree and some pumpkin pie seasoning to the cream cheese mixture. Finally, try a Red Velvet Gooey Butter Cake with a red velvet cake mix crust!
- Don't forget to soften the cream cheese before trying to mix it together with the powdered sugar and eggs!
- The baking time will vary, largely depending on the type of pan that you use. Here I showed a metal cake pan, but a glass or ceramic dish may work even better. The metal, dark, or nonstick pans require a shorter baking time because the crust browns sooner. A glass or ceramic dish, on the other hand, will do well with about 35-40 minutes in the oven.
- You want the top, center layer to still be soft while the crust on the bottom is firm. Just be sure that you don't over-bake the cake, or it won't have that great "gooey" texture!
Serving: 1/16 of the cake | Calories: 305.6kcal | Carbohydrates: 43.7g | Protein: 3.5g | Fat: 13.4g | Saturated Fat: 7.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.7g | Cholesterol: 65.8mg | Sodium: 271.3mg | Potassium: 34.5mg | Sugar: 33.2g