I like the Pumpkin Gooey Butter Cake by Paula Deen from Food Network (even though it's summer, and we don't think of pumpkin so much now).
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
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.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.What is your very favorite ';Gooey Butter Cake'; recipe...would you please give me the recipe?
Gooey Butter Cake
Ingredients
Bottom Layer:
1 Yellow cake mix
2 Eggs
1 stick Butter
Top Layer:
1 Large box of cream cheese
1 box Powdered sugar (save 1/2 cup of powdered sugar for later)
2 Eggs
Preparation
Bottom Layer:
Mix together all ingredients for the bottom layer. Put ingredients in a Pyrex (glass) cake pan. Roll the sides.
Top Layer:
Mix together all ingredients for the top layer. Pour in Pyrex (glass) cake pan over top of bottom layer.
Bake in 350 degree oven until golden brown. Check with toothpick, if toothpick is clean when you pull it out, the cake is done.
When finished sift the 1/2 cup of powdered sugar you saved over the top of the hot cake.
GOOEY BUTTER CAKE
Grease a 13 x 9 inch pan. Heat oven to 350 degrees.
Stir together: 2 eggs 1 tsp. vanilla extract 1 stick melted butter
Pour into pan, spread to cover.
Mix together: 2 eggs 1 tsp. vanilla extract 1 (8 oz.) pkg. cream cheese, softened
Pour over first layer, cover first layer completely. Bake exactly 40 minutes
dont think this is a butter cake but i LOVE THIS cake to deeathhh. it's good but an accquired taste.
Cannoli Cake
Recipe #1262794 ratings
This delicious Cannoli Cake has a thick layer filled with ricotta and cream cheese flavored with orange and liqueur and iced with Vanilla-Cream Frosting.
by Olga Drozd | Edit...My Notes
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12 servings 1¼ hours 30 min prep
Change to: servings US Metric
FOR THE CAKE
6 large eggs, separated
1 cup sugar (divided)
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons water
1 teaspoon vanilla extract
FOR BRUSHING CAKE LAYERS
2 large oranges
2 tablespoons orange-flavored liqueur (optional)
FOR THE FILLING
1 (32 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 cup semisweet chocolate, mini pieces
1/3 cup miniature semisweet chocolate chips (for feather- design on top of cake)
VANILLA-CREAM FROSTING
3 tablespoons margarine or butter, softened
3 tablespoons milk
1 3/4 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 cups whipping cream
Not the one? See other Cannoli Cake Recipes
%26lt; 4 hours Cakes
FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
Invert cake in pan on wire rack; cool completely in pan.
FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners’ sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners’ sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners’-sugar mixture into whipped cream. Spread over top and down side of cake.
In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
Refrigerate cake until filling is firm for easier cutting, about 3 hours.
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