Paula Deen Butter Cake
This gooey Paula Deen butter cake is a Southern classic made with a buttery yellow cake base and a rich cream cheese filling. Perfectly sweet, indulgent, and easy to customize with seasonal twists. A guaranteed crowd-pleaser for holidays, potlucks, and dessert lovers everywhere!
Equipment
- 1 9x13 baking dish Glass preferred
- 1 Mixing bowl One for crust, one for filling
- 1 Hand mixer Or stand mixer with paddle
- 1 Spatula For smoothing the filling
Ingredients
- Cake Base
- 1 box yellow cake mix 15.25 oz
- 1 large egg
- 1/2 cup unsalted butter melted
- Gooey Filling
- 8 oz cream cheese softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter melted
- 3 3/4 cups powdered sugar
- Optional Add-Ins
- 1 pinch salt balances sweetness
- 1 tsp almond extract for depth
- 1 tbsp lemon zest for brightness
Instructions
- Step 1 – Prep
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line with parchment paper.
- Step 2 – Make the Crust
- In a large bowl, mix cake mix, egg, and melted butter until a soft dough forms. Press evenly into the bottom of the baking dish.
- Step 3 – Make the Filling
- In a separate bowl, beat cream cheese until smooth. Add eggs, vanilla, and melted butter; mix until fully combined. Gradually beat in powdered sugar until light and creamy.
- Step 4 – Assemble and Bake
- Pour the filling over the crust and spread evenly. Bake for 40–45 minutes. The edges should be golden; the center should still jiggle slightly.
- Step 5 – Cool and Serve
- Let cake cool completely in the pan. Dust with powdered sugar after cooling. Slice into squares and serve.
Notes
- Letting the cake cool fully before slicing is key to achieving the perfect gooey center.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
- Try flavor variations like lemon, pumpkin, or red velvet for seasonal spins.