Oh Paula Deen, I am such a fangirl. I love you and your silver hair, your infectious giggle and the way you saw “y’awl”. If I ever meet you, I know I’ll scream like a Justin Bieber fan. But most of all, I love your unashamed harnessing of the awesome power of butter. Only you could take a box of cake mix, and turn it into a bonafide recipe for amazeballs cake with the simple addition of two sticks of butter and cream cheese. And then take that recipe and cash in by selling the finished product through Walmart’s bakery department.
I’m not even kidding y’all. This is how much additional fat this recipe requires:
And now, you just have to make your peace with the calories, get your ass into the kitchen and make this thing. Not only is it delicious, but it’s SO easy to make.
Paula Deen’s Gooey Butter Cake
(adapted for Aussie measurements)
1 x 500gm box of vanilla or white cake mix
125g melted butter
250g softened cream cheese
1 tsp vanilla extract
125g melted butter
4 cups icing/powdered sugar
(if you want Paula’s American measurements, click here)
Start by preheating your oven to 180/350 degrees.
Open up the cake mix and pour it into a bowl. I chose Betty Crocker mix, but any will do. I like how they call it Vanilla cake mix here. In America, it’s simply identified by colour- yellow, or white.
Pour in your melted butter like so:
Then add the egg, stir to combine and pour into a greased or lined 9×13 inch baking pan. Press the mix down into the pan to form a crust. It’ll seem as though there isn’t enough to cover the pan, but trust me if you press gently you’ll end up with a perfectly covered pan just like this baby.
Now let’s make the filling. Take your cream cheese and beat it with a mixer until it’s light and fluffy. Add in your butter and vanilla, then beat some more. Now add in your two eggs. The mixture will look a little funky at first, but will then come together to form a lovely silky mix.
Add in the icing sugar and beat until combined. Take this sinful mixture and pour it over the waiting cake mix crust. Using a spatula, spread all the way to the corners.
This is where Paula and I differ. She says to put it in the oven for 30-40 mins. The last few times I’ve done this, the cake has been runny in the middle, not gooey. So, I bake it at 180 for 40 mins, then turn down to 150 and cook for an additional 20-30 mins.
When finished, remove from oven and allow to cool completely before cutting. I mean it, you don’t want molten gooey filling burning up your digits.
Once it has cooled, cut into bite sized pieces, no bigger than 2″x2″ and eat to your hearts content. The density of this cake dictates the small portion size. The browned, chewy crust perfectly compliments the rich cream cheese layer within. If you can eat more than 3 pieces in a sitting, kudos to you.