a quick, simple, and delicious method of preparing fish.
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ½ cup butter, melted
- 4 large eggs, divided
- 2 teaspoons vanilla extract, divided
- 1 (8 ounce) package cream cheese
- 4 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Pat mixture into a 9×13-inch dish.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner’s sugar. Pour over cake layer.
- Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool before serving.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 278 mg |
| Sugars | 39 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this 2 days ago and it was loved by everyone in the family. It will defiantly be a dessert we will make often!!
I have made this cake about 5 times in a month and my family and friends loved it..I have shared this recipe many times and everyone said mine was the best..1000 Stars
When crust was a little overcooked it had a carmelized taste- hummers
I actually made the recipe exactly as listed except that I followed the advice of others to add one less cup of the powdered sugar and it was plenty sweet. I ate it a little warm and just found it to be a little bland and not very gooey. So I refrigerated it over night and having it cold really seemed to help the consistency and the flavor. I then added an icing my mother used to make out of softened butter (1/4 cup) , coconut (1cup), chopped pecans (1 cup) a splash of vanilla extract and 3 T milk. You smear that on the top and put it in under the broiler for about 5 minutes (being careful not to burn). Re-Refrigerate and it turned into something I could not stop eating. But a wonderful basic recipe that I will keep on hand.
I love this recipe.I used this recipe with a lemon supreme cake mix instead of yellow cake mix and it is wonderful.You can use any flavor cake mix with this and they are all good.I have done a pineapple cake mix and red velvet as well.I also did a german chocolate.
Great recipe. I tried it just to compare to the recipe I use of my grans. Not much I’d change other than cook time, which varies by oven. Also for the folks saying it’s too sweet. A true st.louis gooey butter cake (where they originated) is very sweet & rich.
I fixed precisely as recipe stated. The recipe says to bake 40-45 minutes I actually cut the time to 35 minutes,that was way too long. The crust cake layer is dry and crumbly. When I tried this cake it wasn’t dry it was very moist and good this was not. Next time I will tweak the time
easy recipe I left mine in the oven 5 extra minutes,don’t expect any leftovers cause there will be none!!!!
This was good, but it didn’t come out perfectly. I followed the recipe exactly. Unlike some other reviewers I didn’t think it was too sweet. The cook time was excessive though. I think 30 to 35 minutes would be plenty. I left mine the full 45 minutes and I felt the edges were too dry and crusty. The middle section was tasty though. If I make it again I would definitely take it out sooner even if it doesn’t appear quite done.
Reduced powdered sugar to 3 cups and definitely wouldn’t have gone any sweeter
Easy! My grands loved it! I found it to be a little sweet, but they loved it!
Went to Paula Deans restaurant and this tastes exactly like hers!!
Only had three cups of powdered sugar, still turned out dangerously delicious.
I made this at Thanksgiving and Christmas. I also made this one tonight. Fresh out of the oven. We love it. ❤️. Rena McCraw Jacksonville, Arkansas
Very good recipe, love the addition of vanilla into the crust and topping. Bake time has always confused me with this cake, even different recipes. If I baked this 40-45 minutes, it would ruin. I time it about 28 mins and it’s perfect.
Absolutely delicious !!!
Too much sugar! Batter just tasted like sugar, couldn’t taste cream cheese. Other recipes used only 2 cups.
I gave this recipe 3 stars because by baking it about the time given and enough to get it golden brown, the cake part came out extremely dry and the very bottom was almost burnt in my opinion. Next time I will try less time baking it, but I’m wondering if it just needs some liquid. I did use a moist lemon cake mix and both vanilla and lemon extract in the cake. In the cream cheese mixture, I used juice from half a lemon and both vanilla and lemon extract. I loved the lemon flavor!
I have made this for years my ex mother in law gave me the recipe after having it for thanksgiving dessert. Everyone I have made it for wanted the recipe. It’s still my youngest sons favorite dessert after chocolate cake.
This cake is awesome I made it exactly as directed
I add colored sprinkles for holidays or birthdays. A favorite dessert made at a restaraunt buffet, over 35 years ago, when the recipe was called “Ooey, Gooey Coffee Cake”