In the top of a double boiler, melt 1 stick butter over simmering water. For the cake: Preheat the oven to 350 °F. This happens because the mixture is heatin’ up. You want the center to be a little gooey, so do not over bake. Store the cake, covered, in the refrigerator until the guests arrive. Mix the flour mixture into the egg mixture, alternating with the buttermilk, beginning and ending with the flour. In a medium bowl, combine the flour, baking powder, baking soda and salt. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, place 1 package cream cheese, 1 stick butter and 1 tablespoon vanilla and beat on medium speed for 2 minutes until light and fluffy. In a large bowl, beat the cream cheese and pumpkin until smooth. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Place the remaining cake layer, also inverted, on top. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Remove the cake from the freezer and spread the frosting over the top and sides of the cake. Add 5 eggs, one at a time, beating well after each addition. Whisk in 3/4 cup sugar, orange juice and 3 eggs until the mixture is smooth. Return the double boiler to the heat and cook, stirring with a whisk constantly, until the mixture is very thick, 15 to 20 minutes. Don’t worry about that. Whisk in the remaining package cream cheese. Prep time is approximately 10 minutes and cooking time takes 50 minutes at 350°F. Sign up to receive weekly recipes from the Queen of Southern Cooking, One 8-ounce package neufchatel cream cheese. To prepare the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream 3 sticks butter and 2 1/2 cups sugar on medium speed until light and fluffy, about 5 minutes. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. For the filling: Beat the cream cheese until smooth. But as moisture starts to evaporate, this filling will thicken up. Spread half of the Butter Filling over the surface of the cake. Preheat oven to 350°. Mix just until incorporated, scraping the sides of the bowl down occasionally. Beat in the sugar, yogurt, butter and vanilla. Cover and freeze for at least 1 hour. In a large bowl, combine the cake mix, 1 egg and 8 tablespoons (1 stick) melted butter, and stir until well blended. Grease three 9-inch round baking pans with butter or spray with cooking spray. Let the cakes cool in the pans for 10 minutes. Bake 40 to 45 minutes. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking dish with nonstick cooking spray. Ingredients include yellow cake mix , softened cream cheese and powdered sugar. Pat the mixture into a lightly greased 13×9-inch baking pan. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together. Pour the mixture into the prepared baking dish. Spray a 13x9-inch baking pan with nonstick cooking spray. Using a rubber spatula, stir in the sour cream. While the clone version of the box of Ooey Gooey Butter Cake … Make sure not to over bake as the center should be a little gooey. While the cake is in the freezer, prepare the frosting. Lightly grease a 13 by 9-inch baking pan. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. https://www.thisgrandmaisfun.com/paula-deens-ooey-gooey-butter-cake This original gooey butter cake recipe from Paula Deen is an easy to make dessert. Pat mixture into prepared pan and set aside. Tap the bottom of the pans to get rid of any air pockets in the batter. Pat mixture into prepared pan and set aside. Beat in 1 teaspoon vanilla. Then remove them from the pans by inverting. Remove from the heat. Just remember to keep stirring, and watch out for the air bubbles – you don’t want to beat air into your filling. To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. If you find the frosting is too soft, just chill it for 10 minutes in the fridge before using. Place the cake mix, buttermilk, oil and egg in a large bowl and, using an electric hand mixer, blend together until smooth. Remove from the heat and let cool for 30 minutes. Thoroughly cool your cakes on wire racks before frosting them. Beat in the confectioner’s sugar, 1/2 cup at a time, with the mixer set on low. Spread over the cake … Make sure not to over bake as the center should be a little gooey. To assemble the cake, place one cake layer on a serving plate, with the flat bottom side facing down. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar with the butter. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Beat in the sugar, yogurt, butter and vanilla. In a large bowl, beat For the filling: Beat the cream cheese until smooth. Sign up to receive weekly recipes from the Queen of Southern Cooking. Spread over the cake mixture. Alternatively, you can cut out waxed or parchment paper circles to line the bottom of your cake pans. Add the remaining 2 … In a large bowl, beat the cream cheese and pumpkin until smooth. Cook’s Note: Now, when you’re whisking your gooey butter filling and waitin’ on that filling to get all nice and thick, just keep in mind that before it gets thick, it’ll thin out at first. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar with the butter. Top with another cake layer, inverted, so the bottom of the cake is facing up. Place the cake mix, buttermilk, oil and egg in a large bowl and, using an electric hand mixer, blend together until smooth. Spread with the remaining butter filling. Pour the mixture into the prepared baking dish. I followed the directions on the box of Paula’s mix using Duncan Hines mix and they turned out very much like Paula Deen’s Ooey Gooey Butter Cake (from the box, not the restaurant). Sign up to receive weekly recipes from the Queen of Southern Cooking, 3 sticks softened, plus more for greasing unsalted butter, 3 1/2 cups plus more for dusting all purpose flour, 1 tablespoon plus 1 teaspoon vanilla extract, 2 (8 oz) packages divided, softened and cubed cream cheese. Flour generously. Spoon the batter into the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Spoon the filling into a bowl, cover with plastic wrap right up against the surface of the filling to prevent a skin from forming and chill for at least 4 hours. To prepare the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream 3 sticks butter and 2 1/2 cups sugar on medium speed until light and fluffy, about 5 minutes. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended.