This is a very rich, sweet, gooey, buttery cake. I store leftovers in the refrigerator and they taste just like cheesecake! Yummy!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.

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  • Beat together 1 egg, cake mix, and butter for 5 minutes. Mix and pour into prepared pan.

  • Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla extract. Pour this on top of the cake base.

  • Bake 35-40 minutes until browned. Cool 15 minutes and cut into squares.

Nutrition Facts

242 calories; 2.5 g protein; 35.7 g carbohydrates; 44.2 mg cholesterol; 205.7 mg sodium. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2009
You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version! Read More
(39)

Most helpful critical review

Rating: 1 stars
02/13/2006
this recipe is horrible. first part is to thick and does not pour. the second part had way to much sugar for the average person. when this cake was done it tasted uncooked. Read More
(11)
46 Ratings
  • 5 star values: 25
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/09/2009
You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version! Read More
(39)
Rating: 4 stars
01/31/2003
I made this for a family picnic and there wasn't any leftovers one of my uncles who is extremely picky had quite a few pieces and compelmented me tons I think this will become a regular at family parties. Read More
(21)
Rating: 4 stars
08/29/2002
Almost as good as the originals from the bakery! Read More
(17)
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Rating: 4 stars
11/13/2009
While this is very good I cannot give it 5 stars because it is quite different than authentic butter cake from Philadelphia. The true thing has a much thinner crust and a much gooey-er top layer. You should have to eat it with a spoon. Read More
(14)
Rating: 4 stars
11/06/2007
This recipe was good. I increased the butter in the crust to 1 stick and added a cup of chopped walnuts. The crust was more moist and the nuts added a great flavor! Read More
(13)
Rating: 5 stars
02/12/2004
I have made this twice for my family and they couldn't stop raving about it! It's so easy to make too. I found it easiest to mix the cake mix butter and egg by hand (sort of messy) or with a spoon because the mixture gets stuck in the beaters of the electric mixer. Other than that this is a quick and easy recipe even for the novice baker! Read More
(11)
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Rating: 1 stars
02/13/2006
this recipe is horrible. first part is to thick and does not pour. the second part had way to much sugar for the average person. when this cake was done it tasted uncooked. Read More
(11)
Rating: 5 stars
11/27/2008
I am a Chef of 18 years in Philadelphia and this recipe is simple and darn close to the original. If you think it is going to be like a cheese cake you're wrong. This is more of a pastry. It is very sweet so if you're diabetic be very careful. This a a true Philly dessert. The cake mix does not "pour" like others may think. It is a crust base and must be formed into the pan. If you have any experience making cakes or pies you should be OK with this. It is very easy to make if you know what you're doing. Read More
(8)
Rating: 5 stars
03/17/2003
Yummy! Gooey verrry rich. Read More
(8)