Ooey Gooey Cake

Before we learned we had been exposed to COVID-19, we hadn’t gone grocery shopping. So, during this quarantine after being tested and waiting for results, we’ve not had any sweet snacks. Well, I just couldn’t take it anymore.

After dreaming about my mom’s Ooey Gooey Cake last night (dreams that I’m sure were brought on by my cravings), I had to make it. Mom called this Butter Cake, but when you make it, and I hope you will, you’ll see why I’ve always called it Ooey Gooey. This cake is so sweetly delicious and very gooey in the middle. In fact, it’s the middle that makes the magic.

Here’s the thing, I’ve been known to whip up a batch of brownie mix, just so I can eat a few spoonfuls of the batter. Seriously.

And I’ve been known to make one chocolate chip cookie — yes, one chocolate chip cookie — to satisfy that craving.

So, it comes as no surprise to me nor my husband when I make a sweet delight, eat nearly half of it as it comes out of the oven, and then don’t eat again for a day or two because my stomach is just too full.

Why am I telling you this? Wait and see.


One package of yellow cake mix (but I use the butter mix)                                                    one egg                                                                                                                                                    8 tblsp. butter, melted

8 ounces cream cheese, softened                                                                                                      2 eggs                                                                                                                                                       1 tsp. vanilla                                                                                                                                          8 tblsp. butter, melted                                                                                                                      one 16-ounce box of powdered sugar

Preheat oven to 350-degrees

Bottom layer cake:  Combine the cake mix, one egg, and 8 tblsp. of melted butter until well mixed and then pat the mixture down into a 13″ X 9″ prepared baking pan.

Top layer filling:  Beat the cream cheese until smooth, then add both eggs and vanilla. Beat, then add melted butter and beat. Add powdered sugar and mix well. Spread this filling over the top of the bottom layer cake mixture.

Bake for 40-50 minutes. Don’t overbake, because you want  it to be gooey in the middle. I bake mine for 50-minutes, but your oven may be different.


This cake is so pretty when it comes out of the oven.

I couldn’t wait. I cut a piece and took it into my craft room and ate it like I hadn’t eaten in months. Then I went back in the kitchen for another piece.

And, I’m not gonna’ lie, I went back for a third. YIKES!!

I do hope you’ll make one for your family and then tell me how you liked it.

Mom’s smiling down right now. 🙂

Bon appetit


My poor blueberries have seen better days. ha ha ha

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