Butter Bars/Cakes and their delicious variations!
I haven’t met a Butter Bar that I haven’t loved. If you have never tried making these, you are totally missing out. They seem too simple to be delicious, but trust me, you will not be able to stop eating them and all of your friends will be asking for the recipe. Seriously!
Original
Gooey Butter Cake/Bars
The original can be made just as printed… or you can add the zest and juice of one lemon juice and/or about one pint of blueberries. Try them all.
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
Instructions
- 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.
- Variation: add zest and juice of one lemon to the cream cheese mixture.
Tried this recipe?Let us know how it was!
Version #2: Gooey Pumpkin Butter Cake with Pecans
This is wonderful during the fall, when everyone is touting pumpkin this and that. Get your dose of pumpkin spice at home and save some money.
Gooey Pumpkin Butter Cake with Pecans
Ingredients
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 8 tablespoons 1 stick unsalted butter, melted and cooled slightly
- 1 egg
- 1 8 ounce package cream cheese, softened
- 1 15 ounce can pumpkin
- 8 tablespoons 1 stick unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla
- 3 eggs
- 1 16 ounce box or bag powdered sugar
- 2 teaspoons pumpkin pie spice
- Caramel sauce and candied pecans for topping
Instructions
- Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
- Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
- Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
- Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13×9-inch pan, lessen the baking time to 40-50 minutes). Cool completely on a cooling rack.
- Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
Tried this recipe?Let us know how it was!
Version #3: Gooey Upside Down German Chocolate Cake
Gooey Upside Down German Chocolate Cake
Ingredients
- 1 cup sweetened coconut flakes
- 1 cup pecans chopped
- 1 box German Chocolate Cake mix *prepared
- eggs water, and oil as directed on cake mix package
- 4 cups or 1 pound box powdered sugar
- 1 8ounce cream cheese, softened
- 1/2 cup 1 stick butter, melted
Instructions
- Preheat oven to 350°. Grease and flour 9×13 cake pan.
- Sprinkle coconut and pecans over bottom of the cake pan.
- Prepare cake mix per package instructions on box (or you can use your favorite German Chocolate Cake recipe)
- Pour cake batter over coconut and pecans.
- Using an electric mixer, beat cream cheese and butter in medium bowl until well blended, slowly add powdered sugar and continue beating until smooth and creamy.
- Spoon cream cheese mixture over cake batter – do NOT mix in.
- Bake on middle rack in oven for 50-55 minutes.
- Cool completely in the pan before serving To serve, cut into serving-size pieces and, using a spatula, remove from the pan and turn upside-down on plates and enjoy!
- feel free to double up the coconut and pecans for even more deliciousness!
- there is no need to invert the whole cake before serving. Leave the cake in the pan; cut into individual pieces and serve with coconut and pecans on bottom, or invert each piece as you plate it.
- store left over cake on the counter or in refrigerator.
Tried this recipe?Let us know how it was!