Ooey Gooey Butter Recipe
Make Ooey Gooey Butter Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling (Ooey Gooey Layer)
Method
Crust
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang on two sides for easy removal, or lightly grease the pan.
In a medium bowl, combine the dry yellow cake mix (1 cup) with the melted butter (1/2 cup) and 1 large egg. Stir with a spatula until a soft, slightly crumbly but pressable dough forms.
Press the crust mixture evenly into the bottom of the prepared 8x8 pan, creating a smooth, compact layer. Use the bottom of a measuring cup to help press it firmly and evenly.
Bake the crust alone for 7-9 minutes, just until set and faintly golden at the edges. Remove from oven and let rest while you make the filling. Do not turn the oven off; keep it at 350°F (175°C).
Filling (Ooey Gooey Layer)
In a large mixing bowl, beat the softened cream cheese (8 oz) with an electric mixer on medium speed until smooth and free of lumps, about 1-2 minutes.
Add the granulated sugar (1 cup) and continue to beat until fully incorporated and slightly fluffy, about 1 minute.
Add the 2 large eggs one at a time, beating briefly after each until just combined. Scrape down the bowl as needed to ensure even mixing.
Mix in the vanilla extract (1 tsp) and the melted butter for the filling (1/4 cup) until the batter is smooth and glossy. Do not overbeat; mix only until combined.
Pour the filling evenly over the warm pre-baked crust. Smooth the top with an offset spatula or the back of a spoon. The filling will be fairly thin and gooey.
Return the pan to the preheated oven and bake for 25-30 minutes. The center should be set but still slightly jiggly — it will continue to firm as it cools. Avoid overbaking to preserve the ooey-gooey texture.
Remove from oven and place the pan on a wire rack. Let cool completely at room temperature for at least 1 hour, then chill in the refrigerator for 1-2 hours to finish setting (chilling is optional but makes cutting cleaner).
Serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.