Ooey Gooey Butter Cake is just what it’s name implies – ooey, gooey and oh so wonderful. Enjoy it as is or topped with fresh berries, Ooey Gooey Cake will not disappoint.
This recipe was first posted in July of 2008. On my recent trip to NYC I enjoyed some ice cream with chunks of ooey gooey cake in it and it reminded me of how much I loved this recipe and that it was due for a recipe redo! Here is the original recipe with new photos.
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 of my favorite berries. 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 Butter Cake.
Ooey Gooey Cake is the first dessert I make during raspberry season.
Ooey Gooey Cake
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 or apple 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 a base of yellow cake mix together with melted butter and an egg. You then top that with a mixture of softened cream cheese, eggs and powder sugar. Oh my!
After you bake it you can eat it as it is or like I said, we like to top it with fresh raspberries and a glaze of apple jelly.
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 Recipe
Ooey Gooey Butter Cake
Ingredients
- 1 package yellow cake mix
- 1/2 cup butter 1 stick, melted
- 3 eggs
- 8 oz cream cheese softened
- 3 3/4 cup powdered sugar
Glaze
- Seedless current or apple jelly or any kind of clear jelly.
Instructions
- Grease and flour one 13 x 9 pan
- Preheat oven to 350 degrees
- Mix together dry cake mix, melted butter and 1 egg. DO NOT add the ingredients from the back of the cake mix. Only use the dry cake mix.
- 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
Nutrition
The first time I had this cake, my mom had it made when we came home on Christmas Eve, I believe in 1979. Her recipe was called Chess Cake, but exactly the same as this one. The entire family just fell in love with it! Hers was gone very quickly, and we actually made 2 more during the holidays!
Thanks for some great memories, and a reminder that I need some of this soon!
Debbie, Love it when recipes have such wonderful memories associated with it.
I love your recipes. I wish the printed recipe included a photo of the finished product. Any way to do this? Yum! Thanks!
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!
This is just about the same recipe I grew up with in St. Louis. We call it Gooey Butter Cake. It’s the best!
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 truly looks sinful, but oh so yummy!
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…
Jan »
Yes, there really is 3 3/4 cups – that and the cream cheese make it ooey and gooey!! So good!!
Is that REALLY 3 3/4 cups powdered sugar in your ooey gooey cake recipe? WOW,
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!