With a dense cake base, a crackly top, and a generous dusting of powdered sugar, this easy gooey butter cake is a Midwestern classic you’ll want to make again and again.
I like to pair it with fresh berries to balance out the sweetness, but you could serve it plain, add a dollop of homemade whipped cream, or even add a scoop of ice cream on top.
This is a classic, simple recipe that you’ll definitely want to add to your recipe box.
- Prep: 15minutes mins
- Cook: 40minutes mins
- Total: 55minutes mins
Ingredients
- ▢ 1 package butter golden or yellow cake mix 15.25 ounces
- ▢ ½ cup salted butter melted and cooled
- ▢ 4 large eggs divided use
- ▢ 2 teaspoons pure vanilla extract divided use
- ▢ 8 ounces cream cheese room temperature
- ▢ 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a large bowl with an electric hand mixer, beat the cake mix, butter, 2 eggs, and 1 teaspoon vanilla until well-combined. Evenly spread the batter into the prepared pan.
- Beat cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla extract until smooth. Slowly beat in powdered sugar and spread the mixture over the cake layer.
- Bake in the preheated oven until golden brown, 40 to 45 minutes. Cool before serving. If desired, sprinkle with powdered sugar before serving.
Notes
Store at room temperature, covered, for up to 3 days.
Nutrition
Serving: 1slice, Calories: 346kcal, Carbohydrates: 53g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 364mg, Potassium: 55mg, Fiber: 0.4g, Sugar: 39g, Vitamin A: 456IU, Calcium: 96mg, Iron: 1mg
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