Gluten Free Gooey Butter Cake

There are a ton of Cake Mix gooey butter cake recipes on the web today.  They are mostly okay but my mother does not like them.

I grew up with my mom visiting the Italian Bakery on Saturday mornings.  She would always include  a Gooey Butter Cake to the list of items she would purchase.  Fast forward to today.  She is NOT pleased with the Gooey Butter Cakes you can find in Walmart or your other local grocery markets.  She says she can't taste the flavor of the butter like she remembers and the cake is "entirely" too sweet (which is a shocking statement coming from my mom who has a massive sweet tooth).

So I adapted a recipe to add more butter to the filling and crust and more eggs to the crust (since the crust in a GF version of this was always too crumbly).  Mom says this is a keeper for her.  Record it so she can copy it in the future.  Okay mommy, here it is.....


1 box of (17ounces) Pillsbury Gluten Free Yellow Cake Mix
1 stick (8 tablespoons) lightly salted butter, melted
2 large eggs
1 tablespoon pure vanilla extract


1 package (8 ounces) cream cheese, at room temperature
1 stick (8 tablespoons) lightly salted butter, melted

2 large eggs 1 teaspoon pure vanilla extract
3 cups confectioners' sugar

  • Place a rack in the center of the oven, and preheat the oven to 350 degrees F. 
  • Grease a 13- by 9-inch baking pan and set aside. 
  • Place the cake mix, melted butter, egg, vanilla, and almond extract in a large mixing bowl and blend with an electric mixer on low speed until mixture comes together in a ball, 2 minutes. 
  • With your wet fingertips, pat the dough into the bottom of the pan, smoothing it out and pushing it halfway up the sides. Set the pan aside.
  • For the filling, place the cream cheese in the same mixing bowl used to make the crust and blend on low speed until fluffy, 30 seconds. 
  • Stop the machine, scrape down the sides and then add the melted butter, eggs, and vanilla and beat on medium speed until smooth, 1 minute. 
  • Stop the machine, scrape down the sides and add the confectioners' sugar. Beat on medium speed until smooth and thickened, 1 to 1½ minutes more. 
  • Pour the filling over the crust, and place the pan in the oven. 
  • Bake the cake until it is well browned around the edges but the center still jiggles a little when you shake the pan, 45 to 50 minutes. 
  •  Remove the pan from the oven and place the pan on a wire rack to cool, 30 minutes. 
  • Cut into squares and serve.

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