Easy Gooey Butter Cake
It doesn't get easier than 5 ingredients and one bowl! This classic cake features a gooey custard on top of a cake mix crust.
Ingredients
- 3 eggs, divided
- ½ cup (1 stick) unsalted butter, melted
- 1 box (15.25 oz) yellow cake mix (I use Duncan Hines; see notes for why!)
- 1 block (8 oz) cream cheese, softened
- 3½ cups powdered sugar (plus more for sprinkling over the top)
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- Whisk 1 egg in a large bowl. Stir ½ cup melted butter and 1 box yellow cake mix in with a fork.
- Press the mixture into the greased baking dish.
- In the same bowl, beat 8 oz softened cream cheese, remaining 2 eggs, and 3½ cups powdered sugar with a hand mixer until smooth.
- Pour over the batter in the pan.
- Bake for 38–42 minutes, or until the edges are lightly golden brown. The middle should jiggle just a little when you gently shake the pan.
- Allow to cool completely, then sprinkle with additional powdered sugar and cut into squares.
Notes
Since this is a recipe from the 1960's, we need to get as close to 18 ounces of cake mix (the old size) as we can. Duncan Hines mixes are 15.25 ounces, which is close enough. You can also use two boxes of Jiffy yellow cake mix, which equal 18 ounces total. Yellow cake mix is the classic recipe, but you can use any flavor of cake mix that you like.
Need to soften the cream cheese in a hurry? Follow these directions for how to soften butter quickly. It works for cream cheese, too!
After baking, you can put the cake in the fridge to cool, to speed along the process. It's delicious when cold!
Leftovers will keep in the fridge for a week at least. You can also freeze the cake, either whole or in slices.
Nutrition
Calories: 398kcalCarbohydrates: 72gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 463mgPotassium: 91mgFiber: 1gSugar: 54gVitamin A: 306IUCalcium: 166mgIron: 1mg
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