Cheesecakes have been a favorite dessert for decades, and while gooey butter cakes haven’t been around quite as long, they’re equally popular, at least around St. Louis where the tasty treat originated. If you have a sweet tooth for either of these yummy desserts, then you definitely need to try this recipe, which combines the best of both flavors all in one.
This cake is a delightful summer dessert, since it’s light but flavorful. It’s also quick and easy to prepare, and it only takes 30 minutes to bake, so it won’t add a lot of heat to your kitchen on already warm, summer days.
If you want to add a little color to this dessert, just add a few slices of fresh strawberries or a few tablespoons of cherry pie filling. However, it’s a great-tasting dessert all by itself!
GOOEY BUTTER CHEESECAKE DOUGH:
1 (18-ounce) package yellow cake mix
2 eggs
1 stick of butter or margarine, softened
2-4 tablespoons water, as needed to spread
Mix well. Spread dough in bottom and 1/2-inch up the sides of a greased 9-by-13-inch pan.
FILLING:
1 (8-ounce) package cream cheese, softened
2 eggs
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
Powdered sugar
Put cream cheese in bowl. Beat in eggs, then sweetened condensed milk and vanilla.
Spread over dough in bottom of pan.
Bake in a 350-degree oven for 30 minutes or until browned and set. Mixture thickens upon cooling.
When cool, dust with a little powdered sugar. Add berries or pie filling if desired.
Cut into pieces once cake has cooled. Makes 8-10 servings.
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