Gooey Butter Cake - Master Cookbook Recipe # 275

Name: Gooey Butter Cake - Master Cookbook Recipe # 275
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 box Pound cake mix (must be pound cake mix, not regular cake mix); 2 Large eggs; 1/2 cup Salted butter (room temperature); 8 oz. Cream cheese (room temperature); 2 Large eggs; 1 tsp Vanilla extract; 1 lb. Powdered sugar (reserve 1/8 cup for garnish)

This Gooey Butter Cake is a Southern classic that truly lives up to its name. It features a dense, buttery pound cake base topped with a rich, velvety cream cheese layer that stays perfectly gooey. Baked in two stages to achieve the ideal texture, this cake is a showstopper that will have your guests asking for the recipe.

This is recipe #275 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

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Ingredients

1st Layer (Base):
1 box Pound cake mix (must be pound cake mix, not regular cake mix)
2 Large eggs
1/2 cup Salted butter (room temperature)
2nd Layer (Topping):
8 oz. Cream cheese (room temperature)
2 Large eggs
1 tsp Vanilla extract
1 lb. Powdered sugar (reserve 1/8 cup for garnish)

Instructions

Prep Pan: Preheat your oven to 325°F. Spray a 7x11 or 9x9-inch brownie pan well with baking spray.
Make Base: Mix the pound cake mix, 2 eggs, and room temperature butter until combined. The batter will be thick and sticky. Using a spatula, spread this evenly across the bottom of the prepared pan.
Make Cream Layer: Cream together the 8 oz. of cream cheese, 2 eggs, and vanilla extract until well blended. Gradually add the powdered sugar (remembering to reserve a little for the top) and mix until completely smooth.
Assemble: Pour the cream cheese mixture over the base layer. The pan will look very full, but this is exactly what you want.
First Bake: Bake at 325°F for 25 minutes.
Second Bake: Remove the cake briefly and sprinkle the reserved 1/8 cup of powdered sugar evenly over the top. Return it to the oven, lower the temperature to 300°F, and bake for an additional 35 minutes (total bake time is 1 hour).
Serve: This cake is incredible whether served warm or completely cooled!

Notes

Tammy’s Tips

The key to this recipe is using an actual pound cake mix rather than a standard yellow cake mix; the density is what creates that perfect bottom crust. For the smoothest top layer, make sure your cream cheese is very soft before you start mixing to avoid any lumps!