My New Love......Paula Deen's Ooey Gooey Butter Cake

While I was shopping at Walmart one day, I came across the yummiest lemon cake in the bakery.  After trying this delicacy, I decided that I should find a recipe for it.  After all, I couldn't keep spending $3.00 for a little slice of cake.  The package said that it was Paula Deen's Ooey Gooey Lemon Butter Cake.  Surely I could find a Paula Deen recipe online.

And I did!  I really love Google.  With the click of my mouse, I was able to find a ton of sites with this recipe.  And what's even better........The recipe comes with many variations.  I plan on trying the pumpkin variation next. It sounds perfect for fall.  Today I made the Lemon Butter Cake, because that is what I was craving.

Paula Deen's Ooey Gooey Butter Cake

Cake

1 (18.25 ounce) box yellow cake mix

1 egg

1/2 cup (1 stick) butter, melted

Filling

1 (8 ounce) package cream cheese, softened

2 eggs

1 teaspoon pure vanilla extract

1 (16 ounce) box confectioners' sugar

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees.  Lightly grease a 13x9x2 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of   prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Dump in confectioners' sugar and beat well.  Reduce speed of mixer and slowly pour in butter.  Mix well.

Pour filling onto cake mixture and spread evenly.  Bake for 40 - 50 minutes.  Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary.  You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely.  Cut into squares.  Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.

Here are the different variations.....you can have fun and even create your very own version of this delicious dessert.

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

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

Chippy Gooey: 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.

Give this treat a try, and let me know what you think.  Also let me know if you have any other variations that I can add to my list!  These bar-like treats will not disappoint.