Gooey Butter Spice Cake is made with spice cake mix and a cinnamon cream cheese filling. A deliciously easy fall-inspired dessert!
GOOEY BUTTER SPICE CAKE
Since Paula Deen first shared her cheater recipe for gooey butter cake years ago, I’ve been hooked. It’s a really fun recipe to play around with and switch up the flavors depending on the season. This Gooey Butter Spice Cake is absolutely scrumptious!
TIPS FOR MAKING GOOEY BUTTER CAKE:
- The trick for gooey butter cakes is to not over-bake them. It’s called gooey for a reason. You don’t want a burnt cheesecake filling. We want it to stay soft-set.
- You can easily make these with any cake mix flavor. It’s incredibly easy to switch up.
- I like to use salted butter to offset a bit of the sweetness. You can certainly use unsalted butter if that’s all you have.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
spice cake mix
eggs
salted butter
cream cheese
vanilla extract
ground cinnamon
powdered sugar
HOW TO MAKE GOOEY BUTTER SPICE CAKE:
Preheat oven to 350F degrees. Spray a 9×13″ baking pan with non-stick cooking spray. In a bowl mix together the cake mix with one egg and one stick melted butter.
Press this mixture into the bottom and slightly up the sides of prepared baking dish and set aside.
In another bowl beat the cream cheese until smooth. Add in the eggs, vanilla, cinnamon and remaining melted stick of butter and beat until blended. 
Mix in the powdered sugar and continue to mix until incorporated. 
Spread on top of the cake mix batter in the baking dish.
Bake for about 30 minutes or until center is set but still gooey. Remove from oven and let cool.
Sprinkle with powdered sugar, if desired.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
CHOCOLATE MARBLE GOOEY BUTTER CAKE
HOMEMADE PUMPKIN PIE SPICE
VANILLA BUTTER CAKE
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
PUMPKIN PIE MAGIC CAKE
CHOCOLATE CHIP CREAM CHEESE SPICE CAKE
GOOEY BUTTER SPICE CAKE
Ingredients
- 1 (15 oz) box spice cake mix
- 3 large eggs divided use
- 1 cup (2 sticks) salted butter, divided use
- 1 (8 oz) block cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 cups powdered sugar
- Extra powdered sugar, for sprinkling
Instructions
- Preheat oven to 350F degrees. Spray a 9×13″ baking pan with non-stick cooking spray.
- In a bowl, mix together the cake mix with one egg and one stick melted butter.
- Press this mixture into the bottom of prepared baking dish and slightly up the sides, then set aside.
- In another bowl beat the cream cheese until smooth. Add in the eggs, vanilla, cinnamon and remaining melted stick of butter and beat until blended.
- Mix in the powdered sugar and continue to mix until incorporated. Spread on top of the cake mix batter in the baking dish.
- Bake for about 30 minutes or until center is set but still gooey. Remove from oven and let cool.
- Sprinkle with powdered sugar if desired.
Notes
- The trick for gooey butter cakes is to not over-bake them. It’s called gooey for a reason. You don’t want a burnt cheesecake filling. We want it to stay soft-set.
- You can easily make these with any cake mix flavor. It’s incredibly easy to switch up.
- I like to use salted butter to offset a bit of the sweetness. You can certainly use unsalted butter if that’s all you have.
Nutrition
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