Ohmygosh cake — have you tried it?

Y’all. I made this cake. All I can call it is ohmygosh cake.

I wanted something for dessert the other night. I know, I know, I said I was going low-carb again soon, but…yeah. Anyway, I wanted something for dessert. My guys would have voted for pie, as always, but I really didn’t have anything on hand that would be very quick. I rummaged through the cupboard and found a plain old yellow cake mix. Hmm. I figured I could come up with something.

Often when I need inspiration for a cake mix, I pull out a copy of this book:

The Cake Mix Doctor, by Anne Byrne

I have had a copy of this since shortly after it first came out in 2000, and I use it a lot. Ms. Byrn has since written a bunch of other books, but this is the only one I own. There are so many tricks and add-ins to take an ordinary cake mix to a whole new level.

Well, anyway, the cake I made. She calls it the “Gooey Butter Cake.” Paula Deen has a similar recipe and calls hers the “Ooey Gooey Butter Cake.” There are also a gazillion variations on it on Pinterest and all over the Internet. All I can speak of is the one I made. Ohmygosh.

Seriously. Oh. my. gosh.

When you start with a yellow cake mix and, in various steps, add two sticks of butter, three eggs, a block of cream cheese, and a pound of powdered sugar, you are not going to get light and fluffy. We’re talking serious heft.

I am not going to post nutrition info for this stuff because, let’s face it, it’s all in for taste. And taste it has. And, as I said, heft (for your thighs too, but so what). My husband and son both ate two pieces as soon as it was cool (and I had to fight them off before that!).

You may already have all the stuff, but if not, stop at the store today and pick up these things:

  • Eggs
  • Cream cheese
  • Yellow cake mix
  • Butter
  • Powdered sugar
  • Vanilla extract

That’s it. Just those six ingredients are all it takes. You make it in two stages, but in the same mixing bowl, without even having to clean the beater.

Stage one: Add cake mix, one egg, and one stick of butter (melted) to the mixing bowl. Mix well, then pat it into the bottom of a 13 X 9″ pan.

Stage two: Put room temperature cream cheese in the same bowl and whip slightly. Add two eggs, a teaspoon of vanilla extract, another stick of melted butter. Mix these well, then add 3-3/4 cups of powdered (confectioners’) sugar, and mix until smooth. Pour over the cake mix “crust” and that’s that. Lick the beaters because…well, just do it. Yes, I know there are raw eggs in that stuff. It’s worth it.

Overall, it bakes at 350 degrees F for about 45 minutes, but then has to cool for 30. Is it ooey and gooey? Yes. Is it good? Uh-huh. I mean it. Ohmygosh cake. Try it.


A year ago today, I was talking about this.


  • Rhonda Cox Dort

    I’m confident I gained weight by just reading the recipe…

    • Next time I make it, it will HAVE to be where there will be lots of people to eat it. It’s way too good to have it lying in wait (weight) in the kitchen.