Paula Deen Ooey Gooey Butter Cake has two easy layers: a buttery yellow cake mix crust on the bottom and a sweet cream cheese filling on top that bakes up golden on the edges and gooey in the middle. Made with just 7 ingredients, this classic dessert costs about $0.50 per serving and bakes in one 9×13 pan.
My family loves the soft, gooey center of this cake, especially when the edges have that slightly golden finish. I like serving it in small squares so everyone can enjoy a piece after Sunday dinner or take one home to enjoy later.
Why You’ll Love This Recipe!
- Starts with a cake mix – No measuring flour or baking powder for the crust.
- Just 7 ingredients – Cake mix, eggs, butter, cream cheese, vanilla, and powdered sugar.
- Two textures in every bite – A soft, cakey crust under a rich, gooey cream cheese layer.
- Feeds a crowd – One 9×13 pan makes 12 or more squares for holidays and potlucks.
After more than 14 years of baking desserts for my kids and family, I’ve learned that some of the most requested treats are also the simplest to make. This Ooey Gooey Butter Cake is a great example of how a few basic ingredients can create a dessert that people ask for again and again.
We also love Ooey Gooey Butter Cookies, Ooey Gooey Butter Cookies Cake Mix and Paula Deen Pumpkin Bars.
Ingredients
Cake
- Yellow Cake Mix. You can choose any brand of basic yellow cake mix you prefer but we used a 15.25 oz cake mix.
- Egg. Use one large egg at room temperature so it mixes easily with the cake mix and melted butter to form the crust.
- Butter. Use real butter, melted and slightly cooled before mixing. I recommend unsalted butter so you can control the saltiness of the crust.
Filling
- Cream Cheese. Use a full-fat 8-ounce block, not the spreadable tub kind, which is softer and can keep the filling from setting. Let it soften to room temperature so it beats smooth without lumps.
- Powdered Sugar. Sift the confectioners’ sugar to remove any lumps before mixing it into the filling. It sweetens the cream cheese layer and helps give it a smooth, soft texture.
- Vanilla Extract. Pure vanilla extract adds a warm, sweet flavor that complements the cream cheese and buttery cake crust. A little goes a long way in enhancing the flavor of the filling.
- Eggs. Two eggs help the filling set into that soft, gooey layer.
- Butter. Melted butter is what makes this a “butter” cake — it keeps the top rich and gooey.
Note about the cake mix: We originally made this Paula Deen Ooey Gooey Butter Cake with an 18.25-ounce cake mix. Since most cake mixes today are 15.25 ounces, we’ve updated the recipe to reflect the smaller box size. The recipe still works with the 15.25-ounce mix, so you can use the size available at your grocery store.
Step By Step Instructions
Step 1. Preheat the oven to 350 degrees. Spray a 9-inch by 13 inch baking pan with cooking spray.
Step 2. In a large mixing bowl, combine cake mix ingredients with a mixer until combined.
Step 3. Spread the cake part into the baking dish. Pat into an even layer.
Step 4. In a separate bowl, beat the softened cream cheese until completely smooth. Beat it by itself first. That’s the trick to a filling with no lumps. I use my stand mixer, but a hand mixer works too.
Step 5. Lower the speed and add the eggs, melted butter, and vanilla. Mix until combined. Then add the powdered sugar 1 cup at a time until smooth.
Step 6. Spread the filling batter over the cake batter in the baking dish.
Step 7. Bake for 30-40 minutes, until the edges are golden brown and the center still jiggles slightly when you gently shake the pan. Start checking at 30 minutes and continue baking in 5-minute increments if needed. It will look underdone in the very middle and jiggle slightly but that’s what you want. The filling firms up as it cools. Let it cool completely before cutting.
Step 8. Sprinkle powdered sugar on top if desired.
Step 9. Then cut the cake into squares, serve and enjoy!
Expert Tips
- Press the crust evenly. The cake mix layer is thick like cookie dough. Press it into the pan with your fingers or the bottom of a measuring cup.
- Cool completely before cutting. Warm gooey butter cake is too soft to slice cleanly. Use a knife dipped in hot water for neat squares.
- Use a metal baking pan. A metal 9×13-inch pan helps the crust and edges bake evenly. If using a glass dish, keep an eye on the baking time since it may bake differently.
Gooey Butter Cake Flavor Guide
Use the same recipe and just swap the cake mix:
- Fall: Spice cake mix or add ½ cup pumpkin puree and 1 tsp pumpkin pie spice to the filling.
- Christmas: Red velvet cake mix.
- Spring and Easter: Lemon cake mix with a little lemon zest in the filling.
- Birthdays: Funfetti cake mix with sprinkles on top.
- Chocolate lovers: Chocolate cake mix with chocolate chips sprinkled on top.
Storage
Refrigerator: Because of the cream cheese and eggs, store leftovers covered in the fridge for up to 5 days. It’s fine to leave the pan out on a party table for about 2 hours, then refrigerate what’s left.
Freezer: Wrap cooled squares individually and freeze for up to 3 months. Thaw in the fridge overnight.
Gooey butter cake is a classic St. Louis dessert. Paula Deen made the easy cake mix version famous, and that’s the version most families make today.
Yes! The center should be soft and gooey, not runny. If it’s liquid when you cut it, it needs more time in the oven.
Usually it needed more time in the oven, or there wasn’t quite enough powdered sugar. Use the full 4 cups (about one 16-ounce bag). Tub-style cream cheese or cream cheese that got too warm can also make the filling too thin.
Yes, ooey gooey bars, gooey butter cake, and ooey gooey butter cake are all names for this same dessert.
Yes. Bake it a day ahead, cool completely, cover, and refrigerate. Dust with powdered sugar right before serving.
The crust is meant to be dense and chewy, not fluffy like regular cake. If it’s dry or hard, it was likely overbaked or the filling didn’t cover the edges. Pull the cake while the center still jiggles.
FAQ
More Easy Dessert Bars
Try Paula Deens Ooey Gooey Butter Cake to jazz up your traditional cake. Don’t forget to leave a comment and star rating.
Paula Deen Ooey Gooey Butter Cake
Ingredients
For the Cake:
- 1 box Yellow Cake Mix 15.25 ounces
- 1 Large Egg
- 1/2 cup Butter melted
For the Filling:
- 1 pkg Cream Cheese 8 ounces, room temperature
- 2 Large Eggs
- 1/2 cup Butter melted
- 1 teaspoon Vanilla Extract
- 4 cups Powdered Sugar
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
- In a large mixing bowl, combine the cake ingredients with a hand held or stand up mixer until combined.
- Pour the cake batter into the baking dish into an even layer.
- In a separate bowl, beat together the cream cheese until smooth and creamy with a hand held or stand up mixer.
- Add in the eggs, melted butter and vanilla extract. Mix until combined.
- Then slowly add in the powdered sugar (1 cup at a time) until all combined and mixed well.
- Spread the filling batter over the cake batter in the baking dish.
- Bake for 30-40 minutes until the outside starts to brown and the center is still slightly gooey. Start checking at 30 minutes and continue baking in 5-minute increments if needed. It will look underdone in the very middle and jiggle slightly but that's what you want. The filling firms up as it cools.
- Remove the cake from the oven and allow it to cool completely at room temperature.
- Then cut the cake into squares, serve and enjoy!
So delicious and easy to make.