Gooey Butter Apple Cake Recipes

APPLE BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350F. Lightly grease an 8x8 square pan.
• Make the cake layer: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Whisk in the egg, melted butter, milk, and vanilla until moistened.
• Spread the batter evenly in the pan (mixture will be slightly sticky).
• Make the filling: In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth.
• Beat in the egg then beat in the melted butter and vanilla. Scrape down the bowl then beat in the powdered sugar, cinnamon, and nutmeg.
• Spread the filling over the cake layer then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon.

OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
• Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
• Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

GOOEY APPLE CAKE

Steps:

• Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
• Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
• Combine remaining 3 tablespoons butter, 1⁄2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.

GOOEY BUTTER APPLE CAKE

Steps:

• Preheat oven to 350 F.
• Set aside an ungreased 9" x 13" pan.
• Peel and slice the apples.
• Then toss them in a bowl with the lemon juice to keep them from turning brown.
• Set aside.
• Blend cake mix, 1 stick melted butter, and 1 egg in large mixing bowl for 2 minutes at low to medium.
• The batter should easily come together into a ball.
• Scrape down the sides of the bowl with a rubber spatula to get as much as possible off the sides.
• Pat the batter evenly in the pan until it is fairly smooth, and bake in the oven for ten minutes to allow the batter to become firmer.
• While the first layer is baking, in the same bowl used for the batter, blend the cream cheese for 30 seconds at low to medium until fluffy.
• Add the last two eggs, vanilla, cinnamon, and the other stick of melted butter.
• Beat on medium for 1 minute.
• Add sugar and beat 1 minute more.
• Add the apple slices to the cream cheese mixture.
• when the first layer has baked for 10 minutes, take it back out and spread the cream cheese mixture over the cake and bake another 35 to 40 minutes or until slightly browned like meringue.
• The cream cheese mixture will not solidify, hence the gooey part, so using a toothpick to check for doneness won't work.
• Let cool 30 minutes.
• Refrigerate leftovers.

APPLE BUTTER GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease an 8x8-inch square pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the egg, melted butter, milk and vanilla until moistened. Spread evenly in the pan (mixture will be slightly sticky).
• Make the filling:
• In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in the melted butter and vanilla. Scrape down the bowl, then beat in the powdered sugar, cinnamon and nutmeg.
• Spread the filling over the cake layer, then bake 45-50 minutes or until the center is set (do not overbake as the center should be slightly gooey). Cool completely before serving. Garnish with whipped cream and dust with cinnamon. For best results, let cake sit at room temperature for 15-30 minutes before serving.
• Refrigerate any leftovers in an airtight container for up to 4 days.