Food Therapy – Gooey Butter Cake

This recipe from All Recipes – – is a good one. There is absolutely no fiber in this recipe.


  • 1 (18.25 ounce) package yellow cake mix – this recipe is heavy on the sugar. Try substituting a like amount of buttermilk pancake mix like Krusteaz
  • 1⁄2 cup butter, melted
  • 4 large eggs, divided
  • 2 teaspoons vanilla extract, divided (try almond extract or lemon extract)
  • 1 (8 ounce) package cream cheese
  • 4 cups confectioners’ sugar (try only 3 C. & 1 C. of cake flour)


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. There is not enough liquid to make a batter. this turns into a thick paste so you may have to adjust its stiffness with milk or water. Pat mixture into a 9 x 13-inch dish. Glass Pyrex dish shown here is actually 7 ½ x 11 ½ . I greased and floured the Pyrex casserole dish. I do this for most every cake or “fake” bread like pumpkin bread or banana nut.
  3. Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner’s sugar. Pour over cake layer. — I want to try this with a normal New York cream cheese recipe I have for making cheesecake.
  4. Bake in the preheated (convection) oven middle rack until golden brown, 40 to 45 minutes. Cool before serving. We discovered sitting overnight in the refrigerator makes this perfect. – 45 – 50 minutes might be better

Nutrition Facts (from All Recipes link)

Per serving: 334 calories; total fat 14g ; saturated fat 7g ; cholesterol 69mg ; sodium 278mg ; total carbohydrate 50g ; dietary fiber 0g ; total sugars 39g ; protein 4g ; vitamin c 0mg ; calcium 57mg ; iron 1mg ; potassium 56mg