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Irresistible Gooey Butter Cake Recipe

Irresistible Gooey Butter Cake Recipe

Buttery, chewy crust topped with a rich, cream-cheese filling that bakes up soft and gooey. A crowd-pleasing classic.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16

Ingredients
 

Main Ingredients

  • 15.25 oz yellow cake mix for the crust
  • 0.5 cup unsalted butter, melted for the crust
  • 1.75 oz beaten egg about 1 large egg; for the crust
  • 12 oz cream cheese, softened for the filling
  • 3.75 cup powdered sugar for the filling
  • 3.5 oz beaten eggs about 2 large eggs; for the filling
  • 1.5 tsp vanilla extract for the filling
  • 0.25 tsp fine salt
  • 2 tbsp powdered sugar, for dusting optional

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch pan and line with a parchment sling.
  • Make the crust: Stir cake mix, melted butter, and beaten egg until a soft dough forms.
  • Press dough evenly into the pan. Lightly dock with a fork.
  • Beat cream cheese in a bowl until smooth and fluffy, about 1 minute.
  • Add beaten eggs, vanilla, and salt. Mix until creamy and combined.
  • Gradually beat in powdered sugar until the filling is silky and thick.
  • Pour filling over the crust and smooth the top.
  • Bake 32–38 minutes, until edges are set and the center still jiggles slightly.
  • Cool at least 1 hour in the pan. Dust with powdered sugar, slice, and serve.

Notes

Variation: Add 1 tsp lemon zest to the filling for a bright twist, or swirl 2 tbsp raspberry jam on top before baking. Storage: Refrigerate leftovers in an airtight container for up to 4 days; the texture stays perfectly gooey when chilled.
This recipe is an original creation inspired by classic Irresistible Gooey Butter Cake Recipe flavors. All ingredient ratios and instructions are independently developed.