thepioneerwoman5.0
Ooey Gooey Butter Cake
Ooey gooey butter cake starts with yellow cake mix and butter to create a crust for the cream cheese filling. The result is ooey, gooey, and delicious.
👥 12 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°.
2
Use a fork to stir together the cake mix, butter, egg, vanilla extract, pumpkin pie spice (if using), and salt in a large bowl until well combined.
large egg, room temperature1large eggs, room temperature2
3
Lightly grease a 9-by-13-inch baking pan with nonstick baking spray. Press the mixture evenly into the bottom of the prepared pan. Set aside.
Nonstick baking spray
4
For the filling: Beat the cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium until smooth and creamy, 2 to ⏱️ 3 minutes. Add the eggs, butter, vanilla and salt and beat on medium until well combined and smooth, about ⏱️ 1 minute, stopping to scrape the sides of the bowl as needed. Gradually add the powdered sugar, beating on medium-low until incorporated, about ⏱️ 2 minutes.
large egg, room temperature1large eggs, room temperature2
5
Spread the cream cheese mixture evenly over the cake mixture in the pan. Bake until the cake is just beginning to brown on the edges but the center is still slightly jiggly, 28 to ⏱️ 32 minutes. Transfer to a wire rack and cool completely, about ⏱️ 2 hours. Dust with powdered sugar just before serving, if you like.
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