Saturday, June 9, 2012

Week 23: Gooey Butter Cake

Last Sunday our church, along with another church, had a picnic by the river.  Many people were baptized and we enjoyed sweet fellowship and delicious food.
The setting was so beautiful!  I had no idea this small river even flowed through our county. The owners of the property along the river have added some fun touches including a picnic shelter and a wonderful porch swing hung over the river from a large tree limb.  David said he plans to take me back there for a picnic so I'll be sure to add pics of this lovely place in the future.
For my potluck dish I brought Gooey Butter Cake.  It is an easy cake to make and always enjoyed by all! There are many variations; but I just made the original.
I hope you are all enjoying the summer!  It is so beautiful in western North Carolina!

Gooey Butter Cake
Source:  Paula Deen

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

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.
This cake is easy to cut into bars to take to pot luck gatherings.

Here are the different Gooey Butter Cakes you can make:

Pumpkin Gooey Butter Cake: For the cake part use a spice cake mix or a yellow cake mix.  Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you’ll never want pumpkin pie again!

Pineapple Gooey Butter Cake: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey Butter Cake: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey Butter Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey Butter Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey Butter Cake: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey Butter Cake: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey Butter Cake: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey Butter Cake: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Happy Baking!

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