Gooey Butter Cake

For the Cake:                                       

1 package yellow cake mix    

2 eggs                                             

1 stick butter, softened

For the Filling:                                              

1 (8-ounce) package cream cheese, softened

2 eggs   

1 teaspoon vanilla

1 (16-ounce) box powdered sugar

Preheat oven to 350 degrees.

In a large bowl, combine the cake mix, eggs, and butter with an electric mixer. Pat the mixture into the bottom of a lightly greased 13X9 baking pan.  I usually wet my fingers, because the dough can be really sticky.

In the same bowl, beat the cream cheese until smooth. Add the eggs and vanilla and beat well.  Add the powdered sugar and mix well.  Spread this mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake, because the center should be a little gooey. Sprinkle with a little more powdered sugar.   

/mws 

Variations Below:

Variations: 

Serve with fresh whipped cream.

For a Pumpkin Gooey Cake: Add a 15-ounce can of pumpkin, 1 teaspoon cinnamon to the cream cheese filling.  

For a Pineapple Gooey Cake: Add a drained 20-ounce can of crushed pineapple to the cream cheese filling. 

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe mashed bananas. 

For a Peanut Butter Gooey Cake:  Use a chocolate cake mix.  Add 1 cup creamy peanut butter to the cream cheese filling.   

For Toffee Filling: Add 1 cup almond toffee bits or chocolate toffee bits. 

For an Elvis Cake: Add 1 cup peanut butter and 2 ripe mashed bananas. 

For a Chocolate Gooey Butter Cake:  Use Chocolate Cake Mix.  Add 3-4 Tablespoons Cocoa Powder to Cream Cheese Filling. 

Can also add 1-2 Cups Chopped Nuts to all above recipes.