This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.

  • Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.

  • Bake for 40 to 45 minutes. Cool.

Nutrition Facts

333.7 calories; 3.7 g protein; 49.5 g carbohydrates; 69.2 mg cholesterol; 277.7 mg sodium. Full Nutrition

Reviews (463)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2004
WE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE YOU CAN ADD COCONUT AND/OR CHOPPED PECANS TO THE "CRUST" MIXTURE. THIS CAKE IS MUCH BETTER IF ALLOWED TO SIT FOR 24 HOURS BEFORE CUTTING. THE FLAVOR SEEMS TO INTENSIFY OVER TIME. DON'T EXPECT ANY LEFTOVERS! Read More
(257)

Most helpful critical review

Rating: 3 stars
08/28/2003
Beware if you don't like really sweet things! I thought it was an awful lot of sugar when I was making them, and I was right. I brought them to work, and after eating them, we re-named them "sugar bars". If I make them again, I will use a lemon cake mix to help cut the sweetness and use half the amount of sugar. Read More
(91)
575 Ratings
  • 5 star values: 386
  • 4 star values: 107
  • 3 star values: 45
  • 2 star values: 18
  • 1 star values: 19
Rating: 5 stars
12/24/2004
WE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE YOU CAN ADD COCONUT AND/OR CHOPPED PECANS TO THE "CRUST" MIXTURE. THIS CAKE IS MUCH BETTER IF ALLOWED TO SIT FOR 24 HOURS BEFORE CUTTING. THE FLAVOR SEEMS TO INTENSIFY OVER TIME. DON'T EXPECT ANY LEFTOVERS! Read More
(257)
Rating: 5 stars
04/01/2008
Delicious! Helpful tip: others complained about the difficulty of getting the dough into the pan - just mix it all in the pan and it spreads easily. Read More
(197)
Rating: 5 stars
11/02/2007
Oh Yeah! I know I have died and gone to heaven with this Cake. Absolutely the best cake and I know that my co-workers will simply rave about this cake. You simply cannot appreciate how good this cake is if you skimp on the recipe. Yes, it is very rich but oooooooooohhhhh sssssoooooooo good! At 350 Degrees Baked for 35 minutes. The crust around the edges is just right. I just love this recipe and plan on making this cake again and again. This is absolutely a KEEPER! I will certainly be adding a photo of this masterpiece of a RECIPE! Read More
(166)
Advertisement
Rating: 5 stars
08/11/2011
The search has stopped here. This is the best butter cake. I made it the first time according to the original recipe and found the base too dry and the cheese topping too sweet. The second time, I increased the butter to 1 cup and reduced the sugar by half...the result was an awesomely some, buttery cake with a moist and delicious cheese topping...lovely! This one is a keeper and dh even asked me to make another to give to the neighbours! I made it for mom and she has not stopped raving since...everyone who has tried it asked for the recipe. With these 2 alterations, this one is a winner! Thanks Barbara! Read More
(143)
Rating: 3 stars
08/28/2003
Beware if you don't like really sweet things! I thought it was an awful lot of sugar when I was making them, and I was right. I brought them to work, and after eating them, we re-named them "sugar bars". If I make them again, I will use a lemon cake mix to help cut the sweetness and use half the amount of sugar. Read More
(91)
Rating: 5 stars
12/17/2008
We call it ooey gooey butter cake and we love it. I have found that the cake bottom can be too dry. What I do is after the cream cheese mixture is poured into the pan I take my butter knife and make small holes in the crust so that the topping can sink into it. This makes a huge difference. I do not think you will be disappointed if you do this. Read More
(90)
Advertisement
Rating: 5 stars
01/22/2008
This is by far the best version! ANd, it is better to use golden yellow cake mix than a butter yellow cake mix!!!! Read More
(80)
Rating: 5 stars
11/26/2006
Excellent! It brought back memories of growing up in St. Louis and having Gooey Butter cake on weekend mornings. I served it at a gathering for some of my east coast friends who had never heard of it, and I think they are now hooked! I did cut back on the powedered sugar since the recipe is already quite sweet. Read More
(69)
Rating: 5 stars
03/28/2012
Oh. My. Goodness. This was UNBELIEVABLE. I did change a couple of things, do them and you will not have a dry cake: 1. I used organic vanilla cake mix. I am not typically a box cake baker, so I am not sure if yellow cake mix is close to the same thing, but I think using vanilla cake mix gave it an amazing flavor. 2. Use only 2 cups of confectioner's sugar. There is absolutely NO need for 4 cups - not for consistency, and definitely not for sweetness. 2 cups cuts those horrid calories in half and is plenty sweet. Trust me. 3. Bake for only 30-35 minutes, NOT 40+! I pulled mine out and I could tell it was still soft in the center, but a toothpick inserted in the middle came out clean so I took the chance. Best move ever. The middle was soft and moist and buttery and heavenly! Everyone was Mmmm-ing and Ohhh-ing as they ate it. A few said they'd love it with chocolate or caramel drizzled lightly on top (or both!). I'm making this again soon for a dear friend and her hubby and I can't wait to Mmmm over it again! Read More
(64)