Gooey Toffee Butter Cake

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Gooey Toffee Butter Cake

By The Paula Deen Test Kitchen

It’s not often when we are testing recipes that we love one so very much. Just recently, the Paula Deen Test Kitchen, was working on some new Gooey Butter Cake variations for Paula to try. When we do this, we typically make all the recipes Paula has already come up with so we can compare. In this case there was regular Gooey Butter Cake, Elvis’ Gooey Butter Cake, Double Chocolate Gooey Butter Cake, Pumpkin Gooey Butter Cake and Gooey Toffee Butter Cake. We make them small because a little gooey goes a long way. Of all the gooey butter cakes we made, this one disappeared the fastest! You’ll have to give it a try and tell us what you think.

Gooey Toffee Butter Cake

1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350.  Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well.  Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Dump in confectioners’ sugar and beat well.  Reduce speed of mixer and slowly pour in butter.  Mix well.

Fold in toffee bits.

Pour filling onto cake mixture and spread evenly.  Bake for 40 to 50 minutes.  Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary.  You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely.  Cut into squares.  Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Recipe courtesy Paula Deen
Servings: 20-24 squares
Prep Time: 20 min
Cook Time: 50 min
Difficulty: Moderate

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Reader Comments:


Someone asked about the fridge and I would keep it there since there is a lot of butter in it, at least in warm weather. The only thing I'm wondering about is the toffee bits. I don't know where to find those...

By Rebecca on September 21, 2012


I've been making variations of this recipe for years. I also tried a peach gooey cake as a summery version. Perfect peaches and cream. It was wonderful! Started with basic and added 2 chopped fresh peaches and a little cinnamon. Maybe the test kitchen can perfect it and open it to the public.

By Kristy Lundholm on October 19, 2011

I made the pumpkin gooey cake for Thanksgiving. Instead of the yellow cake mix,I used the spice cake mix. Got alot of raves. Love to watch Paula make her recipes

By Opal Wallin on December 09, 2010

Should this be stored in the refrigerator?

By Missy on July 30, 2010

oh my gosh! mrs.paula. your gooey butter cake is awsome. my grandmother lillian, used to bake one like it but we called it yumyum cake. i had tears in my eyes at the first bite of yours because it tasted so much like hers. im sorry did i forget to tell you my name is savannah. oh yeah and i love your hair style and color. love you. hope to hear from you

By savannah fontenot connerd on April 11, 2010

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