Mrs. Knobbes Gooey Butter Cake

"This is an ooey gooey delight straight from St.Louis Missouri."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Kim M. photo by Kim M.
photo by Bonnie Traynor photo by Bonnie Traynor
Ready In:
45mins
Ingredients:
7
Yields:
1 nine x thirteen cake
Serves:
15
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ingredients

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directions

  • Mix the cake mix with 1 egg and the butter and pat into a greased cake pan.
  • Mix and pour the remaining ingredients over the cake.
  • Bake at 350F for 35 minutes.
  • Dust the top with powdered sugar.

Questions & Replies

  1. Do you mean you prepare the cake mix, according to directions on the box, then add other ingredients?
     
  2. Is butter soft or melted
     
  3. Has anyone tried this recipe using a lemon cake mix instead of vanilla?
     
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Reviews

  1. Brought this to work for a potluck luncheon. "Oohs" and "ahhs" and moans of approval could be heard around the room. If you closed your eyes and just listened to the sounds, you'd think something nasty was going on!! This should be nominated in the dessert "Hall of Fame" category...it's that good!
     
  2. Decadent. If you love rich cream cheese desserts, this one is for you. It has been a favorite around this family for years. Thanks for reminding me of this dish. I'll have to make it again.
     
  3. I just made this last night and wanted to add that it is best if cooled completely. If it is too warm the 2 layers seem to run together and you don't get the same effect. It remonds me of a lemon bar, with the crust and the curd filling.
     
  4. I made this for the 4th of July. I thought it was delicious and will make it again. A great recipe!!!
     
  5. This cake is fantastic. I made it for my boyfriend since he likes the butter cake Super Walmart sells (formally Paula Dean cake.) He loves it! I made it in a 13 x 9 pan and like other users, I used 2 cups of powdered sugar in the second layer, and not the whole 16 oz box. It is plenty sweet. I didn't try it warm, but tried it the next day (and the next and the next...). There were two pretty layers in this bar-like cake.
     
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Tweaks

  1. I've now made this recipe four times... twice it came out perfect! Delicioussss.. the other two times - once, I undercooked it. The top was just barely brown and the middle was still liquidy-jiggly. Result - the gooey cake part never quite set up right, having more of a 'vanilla pudding' consistency and oozing out of the crust every time I cut the cake. Whoops. Second time, cooked a bit too long - I went by color instead of consistency, and while the cake didn't quite burn, it did form a strange and unpleasantly hard sugary 'crust' all over the cake. Still soft/moist in the center, but not quite perfect. So, the tip here is to go by the cake's consistency and not the color - when it is just barely set, still a tiny big jiggly all over, not really loose and liquidy in the center. Shake the pan just a bit and if the center is no longer jiggling on its own... take it out and let it sit, the heat of the cake should finish it up. Yummmmm. In the third cake I substituted margarine for butter (desperate and too late to run to the store) making the crust dough more wet than with regular butter, *and* forgot to add vanilla to the batter. D'oh. Still tasted fine though, and the crust baked up all right. Overall a fabulous recipe. :)
     

RECIPE SUBMITTED BY

Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
 
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