Ooey Gooey Butter Cake Food

OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350°F.
• Mix cake mix, 1/2 cup melted butter, 1 egg and nuts until blended. Press into 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, remaining eggs and butter in large bowl with mixer until blended. Gradually add sugar, mixing on low speed until blended. Spread over mixture in pan.
• Bake 40 to 50 min. or until edges are golden brown and center is slightly gooey and jiggles slightly (Do not overbake). Cool completely.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13-baking dish. Line your baking dish with foil and spray the foil with a non-stick spray.
• Using a large bowl, combine the flour, sugar, baking powder and salt. Pour this mixture into a large food processor, along with the 2 eggs and butter. Pulse until well combined and your dough is crumbly.
• Pour the dough into your prepared pan and lightly pack it along the bottom. Set aside.
• In the same food processor, rinse it out and add the cream cheese. Pulse until the cream cheese is smooth and creamy. Add in the 3 eggs and vanilla, mixing again until well combined. Now, add in the powdered sugar and mix on high until all the clumps are gone. Pour this mixture over the base in your pan.
• Baking for 50 minutes, or until the top is a golden brown color. Don't use the toothpick test! You know the bars are done once color has been reached and the top has started to puff up.
• Allow to cool completely before cutting, the top layer is gooey so if you cut when warm it will be messy. Once cooled, chill in the fridge for a couple or hours, or freeze for 30 minutes. Dust with powdered sugar and enjoy!

GOOEY GOOEY CAKE

Steps:

• For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
• In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
• For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
• Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
• Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix cake mix, melted butter and one egg.
• Add pecans to bottom layer.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).

ST. LOUIS STYLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350.
• Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
• Melt butter. I do this by heating the the microwave on low power for 30 seconds.
• Empty cake mix into a large bowl.
• Stir melted butter, along with ONE egg, into the cake mix.
• PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
• In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
• Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
• Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
• Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
• Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
• Dust the top with confectioners' sugar.
• Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

INDIVIDUAL PEAR UPSIDE DOWN CAKES

Steps:

• Grease a 9 x 13 baking pan with cooking spray.
• Combine milk, yeast, sugar, salt, egg in your mixer bowl. Add flour and mix until you have a smooth dough.
• Add butter, 2 tablespoons at a time until mixed in. This should take about 5 minutes. Your dough will get really supple and will appear too wet but it is fine, it is supposed to be this way.
• Place the dough in your prepared pan. I used a little flour on my hands and patted it out. Cover and let raise for about 45 minutes or until doubled.
• Peel and cube up the pears. Add cinnamon, cover and set aside.
• Preheat oven to 350°.
• Mix together topping. Add butter, cream cheese, sugar, corn syrup, vanilla and salt to your mixing bowl. Mix together until creamy. Add eggs one a time, until well mixed in. Stir in flour.
• By this time your dough should be doubled. Sprinkle pears over dough evenly. Dollop the topping on top of the pears. Spread out with a knife to make it as even as you can.
• Bake for about 40 minutes, center should still be jiggly. Let cool, sprinkle with powdered sugar if desired.
• Yield: 16 servings
• Note: Refrigerate leftovers. Best served at room temperature.
• Per serving: 300 calories; 14g fat; 8g saturated fat; 75mg cholesterol; 4g protein; 40g carbohydrate; 19g sugar; 1g fiber; 265mg sodium; 30mg calcium.

CHOCOLATE CHOCOLATE OREO OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 or 325 if using a glass pan. Grease a 9 x 13 pan.
• Mix together the chocolate cake mix, egg, water and melted butter. Spread out in the bottom of prepared pan.
• Add the cookies, pressing down lightly.
• Mix together the cream cheese, eggs, cocoa, Chocolate Eagle Brand Sweetened Condensed Milk and melted butter. When thoroughly mixed in add the confectioner's sugar and vanilla. Spread over the cookies.
• Bake for about 60 minutes. Start checking at 50 minutes. A tester will pull out clean and the center be puffy when it's done. Cool.
• Melt chocolate chips in the microwave for 30 - 45 seconds until melted. Stir in oil. Drizzle over top of cake. Sprinkle with crushed oreos.

STRAWBERRY SHORTCAKE OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg, water and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Slice the strawberries and spread over the cake layer.
• Combine the cream cheese and vanilla until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the strawberry layer.
• Mix the crumble together in a small bowl until the crumble is about the size of peas. Spread over the cheesecake layer.
• Bake for about 50 -60 minutes. I used a glass pan (bake at 325) and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Serve with strawberries and whipped cream if desired.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix first four ingredients.
• Mixture will be thick.
• Spread into greased and floured 13" x 9" pan.
• Beat all topping ingredients together.
• Pour over cake.
• Bake 40 minutes or until done at 350 degrees.

OOEY GOOEY BUTTER CAKE SQUARES

Steps:

• Preheat oven to 350F. Grease a 9x13" baking dish.
• Melt butter in a medium saucepan over medium heat, or in a microwave-safe bowl in the microwave.
• Add cake mix and 1 egg to the melted butter, stirring to combine well.
• Pat cake mixture evenly into the bottom of the prepared baking dish.
• In a large mixing bowl or in the bowl of a stand mixer, beat cream cheese, confectioner's sugar, and 3 eggs together until smooth.
• Pour cream cheese mixture over the cake mixture.
• Bake for 35-40 minutes, until edges are golden and center is still slightly jiggly.
• Serve warm or allow to cool for more of a bar-like consistency.

CONFETTI GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and egg whites in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and egg whites and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Stir in the sprinkles. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool on a rack. Dust with confectioners' sugar and a scattering of sprinkles. To serve, cut into squares and top each serving with a scoop of ice cream.

OOEY-GOOEY BUTTER CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
• For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your finges. Set the pan aside.
• For the filling, place the cream cheese in the same mixing bowl and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the maching and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until sugar is well incorporated, 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Pour the filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
• Bake until well browned but the center still jiggles when you shake the pan, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
• Cake may be stored, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. It may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Spray 9 x 13-inch pan with non-stick cooking spray.
• Mix together cake mix, melted butter, and 1 beaten egg. Press mixtures evenly into bottom of the pan.
• To make filling beat cream cheese until creamy. Add eggs one at a time. Add sugar and vanilla. Pour over crust. Bake 30-35 minutes at 350 degrees F.

SWEET CHERRIES OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees, 325 if using a glass pan. Spray a 9 x 13 pan with cooking spray.
• Add the cake mix, egg, water and melted butter to a mixing bowl. When thoroughly mixed spread on the bottom of the pan.
• In a mixing bowl combine the cream cheese and melted butter. When there are no lumps remaining add the egg and vanilla. Add the confectionery sugar, mix thoroughly.Spread over the cake layer.
• Place the cherries on top of the cream cheese.
• Bake for 60 - 70 minutes. Tester will come out clean when done.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

GOOEY BUTTER BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper and spray with nonstick cooking spray.
• Place cake mix, melted butter, and 1 egg in a large bowl. Mix with an electric mixer until smooth and crumbly. Press into the bottom of the prepared pan. Set aside.
• Wipe out the bowl. Add cream cheese, melted butter, eggs and vanilla and mix to break up the cream cheese. Add powdered sugar and mix until smooth and no lumps remain.
• Spread cream cheese mixture evenly over the cake mixture in prepared pan. Bake for 40-50 minutes or until light golden on top and no longer glossy.
• Cool completely. Sprinkle with powdered sugar and slice into bars for serving.
• Store in an airtight container at room temperature for up to 4 days. Freeze in a single layer for up to 3 months.

BROWNIE PECAN PIE OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees. Spray a 9 x 13 pan.
• Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick.Spread it out on the bottom of the pan. Pat the dough into place.
• In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
• Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
• Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.