Start with the sound of the oven timer and the warm, buttery smell filling the kitchen. Plates get set, kids hover like vultures, and that sticky-sweet slice of Paula Deen’s Soft Sticky Butter Cake becomes the peace treaty of the night. It is one of those desserts that feels like coming home and like something you could make after work without turning your kitchen into a disaster zone. You’ve got this. If you want another ooey-gooey weeknight winner, try my take on Reese’s Peanut Butter Earthquake Cake for a different kind of sticky, crowd-pleasing dessert.

Why Paula Deen’s Soft Sticky Butter Cake Deserves a Spot in Your Weeknight Rotation

This cake matters because it does almost all the heavy lifting for you. It starts with a box mix, which cuts down on measuring and mess, and it finishes with a silky cream cheese layer that melts into the cake while it bakes.

It is family-friendly in flavor and texture. Kids love the sweet, soft center. Adults appreciate how simple it is to make and how it keeps well for a few days. You can get a dessert on the table fast and still have leftovers that feel like a treat rather than yesterday’s obligations.

Meanwhile, it plays well with a busy schedule. You can blend the batter while dinner is finishing, pop the pan in the oven, and use the bake time to clean up or pack lunchboxes. It’s comfort food without the fuss, which is exactly what a weeknight needs.

How to Make Paula Deen’s Soft Sticky Butter Cake the Easy Way

“If it smells this good halfway through, you know dinner’s gonna be great.”

Overview first, then details. You make a simple cake batter from a yellow cake mix, a single egg, and half your butter. That forms a sturdy bottom layer that bakes into a tender crust.

Next up is the filling, a cream cheese mixture with eggs, the rest of the butter, vanilla, and a mountain of powdered sugar. You spread that on top and bake until the edges set and the center stays a little gooey. The trick is to aim for a set edge and a slightly wobbly middle.

Look for color cues: the top should be pale golden, not deeply browned. Texture cues: the center should jiggle like a soft pudding when you nudge the pan. Aroma cues: butter and vanilla should perfume the whole kitchen, and that is your cue to keep an eye on the oven.

Ingredients You’ll Need

Cake:
1 18 1/4- ounce package yellow cake mix
1 egg
16 tablespoons melted butter (divided)

Filling:
1 8- ounce package cream cheese (softened)
2 eggs
1 16- ounce box powdered sugar
1 tsp vanilla

Notes: No exotic ingredients here. Use a standard yellow cake mix and full-fat cream cheese for the best texture. If your cream cheese is cold and clumpy, let it sit at room temperature for 30 to 60 minutes before you beat it. That little step makes the filling silky and keeps lumps out of the batter.

If you want to experiment later, think about swapping a portion of the cake mix for a box of spice cake or adding a teaspoon of lemon zest to brighten the filling. For now, keep it simple. Also, if you need ideas for other gooey-style cakes, this pumpkin spice twist is a smart swap-in for fall flavors: pumpkin spice gooey cake.

Step-by-Step Directions

1. Preheat oven to 350 degrees F.
   • Make sure your oven racks sit in the middle position for even heat.
   • Line the 9×13 pan with parchment if you like easier removal later.
2. Combine the cake mix, egg, and 8 TBL butter and mix well with an electric mixer.
   • Beat until the mixture comes together into a sticky dough.
   • The batter won’t be smooth like a traditional cake batter; that’s okay.
3. Press the mixture into the bottom of a lightly greased 9×13 baking pan.
   • Press firmly so it forms an even layer across the bottom.
   • A floured hand or the back of a measuring cup helps keep it even.
4. In a large bowl, beat the cream cheese until smooth. Add the eggs, 8 TBL butter and vanilla and beat together.
   • Start on low speed to avoid splashes, then increase until smooth.
   • Scrape the bowl so no cream cheese lumps remain.
5. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
   • The powdered sugar will thicken the filling into a glossy, spreadable mixture.
   • Smooth the filling with a spatula and try to leave a small margin near the pan edges.
6. Bake and check at 40 minutes for doneness.
   • The top should be set and pale golden.
   • The middle should still jiggle gently; if it looks firm, you’ve overbaked it.
7. Let the cake cool before slicing, but serve slightly warm for the best texture.
   • Cover loosely with foil after cooling to retain some moisture.
   • If you want clean slices, chill for 1 to 2 hours to firm the filling a bit before cutting.

Quick tips inside the steps: keep stirring until smooth, and remember a little browning adds flavor. Don’t overthink it this cake forgives a bit of heat wobble.

Serving Paula Deen’s Soft Sticky Butter Cake at the Table

Serve it family-style right from the pan if you want relaxed and easy. Cut squares and let folks take their own. Add a scoop of vanilla ice cream or a dollop of whipped cream and the cake goes from good to show-stopping.

For a party, dust lightly with powdered sugar, add fresh berries on the side, or drizzle a thin caramel sauce for extra shine. If you want to pack slices for a potluck, keep them in single layers inside a container, or use parchment to separate slices. The cake is rich, so small pieces often do the job better than giant wedges.

If you need a portable option, cut cooled cake into bars and wrap each bar in plastic wrap. They keep well and travel without turning into a sticky mess. For a quick weeknight dessert, a warm piece with a scoop of ice cream is a fast win.

Storage & Reheat (No Soggy Leftovers)

Fridge: Store leftover cake in an airtight container in the fridge for up to 4 days. The cream cheese filling keeps the cake moist, so refrigeration is your friend here.

Freezer: To freeze, cut into portions, wrap each piece in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight when ready to eat.

Reheat: The microwave works for a quick warm-up 30 seconds to a minute depending on slice size. For a better texture, reheat in a 325 F oven for 8 to 12 minutes. The oven helps crisp the edges slightly while keeping the middle gooey.

Honest note: the microwave saves time but can make the cake a touch denser. If you are reheating several slices, the oven is worth the extra few minutes.

Quick Tips & Shortcuts

• Use softened cream cheese. If you forgot to leave it out, cut it into cubes and microwave for 10 seconds at a time until just soft.
• Melted butter makes spreading easier. Let it cool slightly before adding to eggs so you do not cook them.
• Clean as you go. Wash bowls and the mixer while the cake bakes and you will thank yourself.
• Make it ahead. The cake is actually easier to slice after chilling for an hour, so bake in the afternoon if you want perfect party squares.
• If you like a crunch, sprinkle chopped pecans or a streusel on top for the last 10 minutes of baking.

Also, if you want to experiment with other crowd-pleasing kinds of gooey cake combos, check out this chocolate and peanut butter version for inspiration: chocolate peanut butter cake.

Variations That Work

1. Chocolate Lovers: Replace half the yellow cake mix with a chocolate cake mix. Add a handful of chocolate chips to the filling. This gives a deeper flavor and a richer color.
2. Nutty Twist: Fold 1 cup of chopped pecans or walnuts into the crust before pressing it into the pan. Sprinkle extra nuts on top for texture contrast.
3. Citrus Brightening: Add 1 teaspoon lemon zest to the filling or substitute vanilla with almond extract for a slightly different perfume.
4. Seasonal Swap: In the fall, stir 1 teaspoon of pumpkin pie spice into the cake mix or filling for a cozy seasonal twist.
5. Lighter Version: Use reduced-fat cream cheese and a light butter substitute. The result will be a touch less rich but still satisfying. The cake won’t be exactly like the original, but it still hits that gooey note.

These variations let you keep the core technique and change small things for different events. From there, you can decide whether you want a crowd-pleasing classic or a slightly adventurous take.

FAQs About Paula Deen’s Soft Sticky Butter Cake

A Final Bite

If your family licks the pan clean, don’t say I didn’t warn you. This cake is one of those simple, reliable desserts that fits right into a busy week. It gives big flavor without big effort, which is my kind of kitchen math.

Once you have the process down, it becomes a go-to. Make it on a weeknight, bring it to a potluck, or keep it in the fridge for emergency dessert needs. It’s forgiving, fast, and honestly, kind of magical when a simple cake mix turns into something that looks and tastes homemade.

Conclusion

If you want to see the original inspiration and full details from Paula Deen’s kitchen, her official version lives at Original Gooey Butter Cake Recipe | Paula Deen, which is a great reference for comparison and history.

For a home cook’s twist and another take on the ooey texture, this write-up of Paula Deen’s Ooey Gooey Butter Cake gives helpful photos and notes you might enjoy.

Soft Sticky Butter Cake

A warm, gooey dessert made from a simple yellow cake mix, combined with a luscious cream cheese filling that makes it perfect for any weeknight dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert, Sweet Treat

Cuisine American

Servings 12 slices

Calories 300 kcal

Ingredients

  

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For the Cake

• 1 package 18 1/4- ounce package yellow cake mix Use a standard yellow cake mix.
• 1 large egg
• 16 tablespoons melted butter (divided) Use half for the cake base and half for the filling.

For the Filling

• 1 package 8- ounce package cream cheese (softened) Let sit at room temperature before using.
• 2 large eggs
• 1 box 16- ounce box powdered sugar
• 1 teaspoon vanilla

Instructions

 

Preparation

• Preheat oven to 350 degrees F and ensure oven racks are in the middle position.
• Line a 9×13 pan with parchment for easier removal.
• In a large bowl, combine the cake mix, egg, and 8 tablespoons of melted butter, and mix with an electric mixer until well combined.
• Press the mixture into the bottom of the greased 9×13 baking pan to form an even layer.

Filling

• In another bowl, beat the cream cheese until smooth. Add the eggs, remaining 8 tablespoons of melted butter, and vanilla, then mix until smooth.
• Add the powdered sugar slowly and mix well. Spread the filling over the cake batter in the pan.

Baking

• Bake for 40 to 50 minutes, checking at 40 minutes. The top should be set and pale golden, while the middle should jiggle gently.
• Let the cake cool before slicing, but serve slightly warm for the best texture.

Notes

For best texture, serve the cake warm. You can store leftovers in an airtight container for up to 4 days in the fridge. If freezing, wrap each slice in plastic and store in a freezer bag for up to 2 months.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 230mgSugar: 30g

Keyword butter cake, Dessert, easy recipe, sticky cake, weeknight dessert

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