Grandma’s Extra Gooey Buttercake

Ooey gooey Buttercake Recipe

This is my favorite Southern Butter Cake. My grandma used to make this, and I think it came from a Southern Living issue from the 90s I used to have. This version is often called “Ooey Gooey Butter Cake” or “Gooey Butter Bars,” and it's insanely decadent.

This recipe makes a 9x9 dish or 9x13 if you like thinner slices. In my video I used a 9x9 glass baking dish.

Total Time: 50 minutes

Serves: 8-12

Ingredients

Crust Layer (Bottom):

• 1 box yellow cake mix (15.25 oz)

• 1 large egg

• ½ cup (1 stick) unsalted butter, melted

  
  

Gooey Top Layer:

• 1 (8 oz) block cream cheese, softened

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp salt (optional, but adds balance)

• 1 (16 oz) box powdered sugar (about 3½–4 cups)

• ½ cup (1 stick) unsalted butter, melted

  
  

Instructions

1. Preheat oven to 350°F (325°F if using a glass dish).Grease or line a 9x13-inch baking pan with parchment paper.

   
   

2. Make the bottom crust layer:

   • In a medium bowl, mix together cake mix, egg, and melted butter until a soft dough forms.

   • Press this evenly into the bottom of the prepared pan (use your hands or a spatula).

3. Make the gooey layer:

   • In a large bowl, beat cream cheese until smooth.

   • Add eggs, vanilla, and salt. Beat until well combined.

   • Slowly add powdered sugar, mixing on low until incorporated.

   • Add melted butter and beat until the mixture is smooth and glossy.

4. Assemble:

   • Pour the cream cheese mixture over the crust and spread it evenly.

     
     

5. Bake:

   • Bake for 40–50 minutes.

   • The edges should be golden brown, but the center should still jiggle. Don't over bake—gooey is the goal!

     
     

6. Cool & Serve:

   
   

   • Let cool completely in the pan before cutting into bars or squares.

   • I find that it’s best to let it set in the fridge over night but let it cool at least 2-3 hours!

   • Optional: Dust with powdered sugar.

   
   

Enjoy!!