Paula Deen's Ooey Gooey Butter Cake
A Southern classic with a crispy golden cake base and a decadent, custard-like cream cheese center. Combining buttery cake mix and a silky homemade frosting, this no-bake component dessert melts in your mouth. Perfectly rich and sweet, it’s ideal for family gatherings or any special dessert spread. Yields a 9-inch round cake serving 9-12.
Servings: 1 servings
Calories: 250kcal
Ingredients
- 1 box yellow cake mix
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter, melted
- 1 (8 oz) package full-fat cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon heavy cream
- ½ teaspoon salt
- ½ cup butter, melted
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9x3-inch round cake pan by spraying with baking spray.
- Prepare the cake base by combining yellow cake mix, 2 eggs, 1 tsp vanilla extract, and ½ cup melted butter in a bowl.
- Press the mixture firmly into the pan to form an even base.
- Beat softened cream cheese, 2 eggs, 1 tsp vanilla, 1 tsp heavy cream, ½ tsp salt, and ½ cup melted butter on medium speed until smooth.
- Gradually stir in 4 cups confectioners’ sugar, adding one cup at a time until the topping is glossy and homogeneous.
- Pour the cream cheese mixture over the base, spreading evenly with a spatula.
- Bake for 35 to 45 minutes until the top is set and the center jiggles slightly when moved.
Notes
For smooth topping, ensure all dairy ingredients are at room temperature.
Let the cake cool completely before slicing to prevent the center from oozing.
Store leftovers in an airtight container at room temperature for up to 2 days.
Let the cake cool completely before slicing to prevent the center from oozing.
Store leftovers in an airtight container at room temperature for up to 2 days.