Here are the ingredients you need to make the crust and the filling for the gooey butter cake:
- 1 (15.25-ounce) box yellow cake mix
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 large egg
- 1/4 cup crust mixture reserved from above
- 1 (8-ounce) package cream cheese, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 (16-ounce) box confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- confectioners’ sugar for dusting
First, you need to heat the oven to 350°F.
Now you need to make the crust. First, you mix together the box cake mix, butter, and egg in a large bowl. Then, measure out 1/4 cup of the combined mixture and set aside to use for the filling.
Press the rest of the mixture into the bottom of a 9 × 13-inch baking dish. The crust should be 1/2 inch thick in the bottom of the baking dish. Set aside the baking dish for later.
Now, you need to make the filling. To make the filling, you need to beat together the set aside 1/4 cup crust mixture with all of the cream cheese and butter in the bowl of a stand mixer. The stand mixer should be fitted with the paddle attachment, and the mixture should be mixed on a medium-low speed until completely smooth.
Next, you need to slowly mix in the confectioners’ sugar. Then add the egg and vanilla to the mixture. Continue mixing until the batter has a completely smooth consistency. Then pour the mixture on top of the crust.
Now, bake for 30-40 minutes, or until the filling begins to crack and is set. Sticking a knife inserted into it will not come out clean. Let it cool completely in the pan.
Cut the cake into 2-inch squares or 3 × 11/2-inch bars and dust with an even snowfall of confectioners’ sugar. Cover with plastic and refrigerate for up to 1 week or freeze for up to 1 month.