Paula Deen's Original Ooey Gooey Cake has been a consistently favorite recipe on this site since 2008. Legend has it that in a St. Louis Bakery, John Hoffman made a mistake by using the wrong amounts of sugar and flour. Because there was so little flour and too much sugar, the cake did not rise and was super dense and heavy. Well, people loved it and he called it ‘gooey butter cake’. But it was Paula Deen that made it famous and when she debuted it on QVC, it was a huge hit. She offered many variations of it over the years, and it sold out over and over again.
A couple of years ago, I was searching for a new lemon cake recipe, and on a whim made the lemon version of her Ooey Gooey Cake. Oh my, it's SO good, you will love this.
This is what Paula had to say about this amazing cake...
Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.
Cake
1 (18.25-ounce) box lemon cake mix, I prefer Duncan Hines
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling.
2 eggs
1 teaspoon pure vanilla, you can substitute 1 teaspoon lemon extract for more intense lemon flavor
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese and lemon juice until smooth; add eggs and vanilla or lemon extract. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
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