Can I make this without a cake mix?

Yes! Use 1 1/3 cups all-purpose flour, 1/3 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt as a substitute for the cake mix.

Why is my gooey layer not gooey enough?

Make sure not to overbake – the center should still jiggle slightly when done. The gooey texture also develops more as it cools and sets.

Absolutely! Use two 9x13 pans or one large sheet pan. Baking time may need to be adjusted slightly.

The edges should be lightly golden and pulling slightly from the sides. The center should be set but still have a gentle jiggle when shaken.

Yes! Try chocolate chips, crushed cookies, or fruit pieces. Fold them in gently after mixing the gooey layer.

Use a sharp knife wiped clean between cuts, and make sure the cake is completely cooled first.

Gooey Butter Cake is an irresistible dessert with a rich, buttery base and a soft, melt in your mouth center that everyone will love.

Scale

For the Base Layer:

For the Gooey Layer:

For Finishing:

Substitution Ideas:

Gluten-free: Use a 1:1 gluten-free cake mix blend
Dairy-free: Substitute vegan butter and dairy-free cream cheese
Reduced sugar: Use sugar-free powdered sugar (texture may vary slightly)
Flavor variations: Try lemon cake mix with lemon extract, or chocolate cake mix for a twist

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Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Make the Base
Mix cake mix, melted butter, and egg until combined. Press evenly into the pan.
Prepare the Topping
Beat cream cheese until smooth. Add melted butter, eggs, vanilla, powdered sugar, and salt. Mix until creamy.
Bake
Spread topping over the base. Bake 40–45 minutes until edges are golden and center is slightly jiggly.
Cool & Serve
Cool completely, dust with powdered sugar if desired, and cut into squares.