Original gooey butter cake, gooey butter cake and pumpkin gooey butter cake are some recipes for gooey butter cake. These recipes are available on PaulaDeen.com, FoodNetwork.com and BrownEyedBaker.com.
To make Paula Deen's original gooey butter cake, preheat an oven to 350 degrees Fahrenheit. Combine 1 18 1/4-ounce package yellow cake mix, 1 egg and 8 tablespoons butter, and mix well. Pat the mixture into the bottom of a 13 by 9 inch baking pan. In a separate bowl, beat 1 8-ounce package cream cheese until smooth. Add 2 eggs, 1 teaspoon vanilla extract and 8 tablespoons butter. Add 1 16-ounce box powdered sugar, and mix until well-combined. Spread the cream cheese mixture over the cake batter, and bake for 40 to 50 minutes. The center should be slightly gooey.
Brown Eyed Baker makes the cake from scratch instead of using a cake mix. To make this cake base, activate 1 3/4 teaspoons active dry yeast in 3 tablespoons milk and 2 tablespoons warm water. Cream 6 tablespoons butter, 3 tablespoons sugar and 1 teaspoon salt. Add 1 egg, then slowly blend in 1 3/4 cups flour, alternating adding the milk and yeast mixture. Beat until the dough forms a smooth mass. Press the dough into an ungreased baking dish, and let rise for 2 1/2 to 3 hours. This recipe adds corn syrup to the topping and omits the cream cheese. Bake the cake for 40 to 45 minutes.