Gooey Butter Cake

It's been a year since I saw Paula Deen at the South Beach Wine and Food Festival. In her honor, I just had to make a Gooey Butter Cake.

I recommend her recipe. I add some powdered sugar on top, and I'm tempted to add peach preserves next time.


Gooey Butter Cake

Ingredients

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Here's an alternate recipe that my friend Lauren uses. Her gooey butter cake is amazing too!

Lauren's Gooey Butter Cake Recipe

1 package butter recipe yellow cake mix
1 stick softened butter
1 egg
8 oz. cream cheese, softened
2 eggs
16 oz. confectioner's sugar
chopped pecans

Preheat oven to 350. In electric mixer (it's easiest), mix cake mix, butter and 1 egg very well. Grease foil pans and divide batter in half into each round. Press down with spatula. Then whip cream cheese, and add 2 eggs and sugar. Pour on top of batter in both pans. Bake 35-40 minutes until slightly golden brown. The middle will still be a bit gooey. Sprinkle with chopped pecans and powdered sugar. Enjoy!!