Here are three reasons why I love Oregon…
Blueberries…
…Raspberries….
… and Marionberries.
I love berries and Oregon is berry heaven this time of year! I made a trip to the corner berry stand today and came home with a flat of all three – blueberries, raspberries and marionberries. Most of them are going into the freezer for our winter enjoyment. Blueberries to snack on, throw into smoothies and add to pancakes. Marionberries for pies and crisps and raspberries for all kinds of things….including Ooey Gooey Cake, today’s recipe.
Ooey Gooey Cake is a Paula Deen recipe and the first dessert I always make during raspberry season.
There are all different versions of Ooey Gooey Cake but our favorite is the original topped with fresh Oregon raspberries! I add a seedless currant jelly glaze and we are good to go. I just heat up the jelly until it is liquefied and pour over the top of the berries that are on top of the cake.
The cake is best served warm (if you really want it ooey and gooey) but it is also yummy at room temperature or right out of the refrigerator – it is good any time!
If I don’t have fresh berries to throw on top I like to throw a ripe banana into the batter for some added flavor along with some fresh whipped cream.
Ooey Gooey Cake
1 packaged yellow cake mix
1/2 cup melted butter (1 stick)
1 egg
1 (8 oz.) cream cheese, softened
2 eggs
3 3/4 cup powdered sugar
Grease and flour one 13 x 9 pan. Preheat oven to 350 degrees.
Mix together cake mix (DO NOT add the things it tells you on the back of the box – you are using just the dry cake mix.), melted butter and 1 egg. press into prepared pan. In separate bowl mix cream cheese, 2 eggs and powdered sugar. Pour over the first layer. Bake at 350 degrees for 40 minutes.
i love paulas ooey gooey cakes and cookies. next time i am at the market I am going to have to pick up some raseberries and make this!
Is that REALLY 3 3/4 cups powdered sugar in your ooey gooey cake recipe? WOW,
Jan »
Yes, there really is 3 3/4 cups – that and the cream cheese make it ooey and gooey!! So good!!
That looks wonderful. The boys and I picked a ton of blueberries today at a friend’s farm… I have about 15lbs of blueberries to cook with, freeze, etc… along with about 20 pictures to go with them…
This truly looks sinful, but oh so yummy!
I am so excited you published this recipe!!! This is a southern favorite that my mother-in-law makes every time we go to Oklahoma!
My husband wrote down the recipe but wrote it down wrong because it did not turn out well at all when I made it. Now I know where the problems were.
Thank you! Thank you! Thank you!
This is just about the same recipe I grew up with in St. Louis. We call it Gooey Butter Cake. It’s the best!
Hi,
I’m going to make this recipe tomorrow for a book club meeting.
When do you put the fruit on? After it is baked or before?
Thank you.
I really enjoy your blog and your facebook.
Sincerely,
Patti Hill
Livonia, Michigan
Patti,
I put the berries on after the cake has baked and cooled. Then add the glaze on top of that – enjoy!