Five ingredients are all it takes to make a clone of the famous Paula Deen’s Ooey Gooey Butter Cake that you will find at Paula Deen’s Family Kitchen.
When I dined at Paula Deen’s Family Kitchen in Pigeon Forge, I tried the Queen of Southern Cooking’s Ooey Gooey Butter Cake. You might know it by some of its other names, such as Chess Cake, Chess Squares, or Cream Cheese Squares.
Slice of Ooey Gooey Butter Cake at Paula Deen’s Family Kitchen in Pigeon Forge, Tennessee.
Before leaving the store, I purchased a box of the mix so that I could make a batch at home and see how it compared to the Cream Cheese Squares that my husband has been making for years.
The box indicates that it is 20 ounces, but I wanted to know how much each of the packets weighed so I placed them individually on my kitchen scale. The Gooey Filling Mix weighed 8 ounces and the Ooey Cake Mix was 12 ounces.
I made them following the directions on the box and this is how they turned out:
They look pretty good, don’t they?
The funny thing, though, is that they didn’t look like the Ooey Gooey Butter Cake that I had at the restaurant. (See the 2nd picture above in this post.) To me, the restaurant’s version was nearly identical to the recipe for Cream Cheese Squares. To prove my point, I made a batch – see below.
I went one step further and decided to conduct a little taste test among friends. Granted, they did not dine with us at Paula Deen’s Family Kitchen and had not tried either recipe before the taste test.
While they enjoyed both, the winner of the taste test ended up being the boxed mix of Paula Deen’s Ooey Gooey Butter Cake. I admit to being a little disappointed, hoping that the Cream Cheese Square would be the winner.
I decided to figure out how to recreate the boxed mix version. Since I knew the weight of the ingredients in the box of Paula’s cake mix, I felt confident that it would be easy to make using regular cake mix that one could pick up at most grocery stores.
Being a “butter cake,” I purchased a box of Duncan Hines Butter Golden cake mix. Since there was more than 12 ounces in the mix, I used my kitchen scale to figure out the unsifted volume to use. It came out to approximately 2.25 cups of cake mix.
The amount of powdered sugar in the original was 8 ounces. The weighted, unsifted volume on my scale came out to approximately 1 3/4 cups. I followed the directions on the box of Paula’s mix using Duncan Hines mix and they turned out very much like Paula Deen’s Ooey Gooey Butter Cake (from the box, not the restaurant).
While the clone version of the box of Ooey Gooey Butter Cake is good, I think the recipe for cream cheese squares is a near perfect match of the same dessert served in Paula Deen’s restaurants.
Paula Deen’s Ooey Gooey Butter Cake Recipe Clone
Paula Deen's Ooey Gooey Butter Cake (Clone)
Ingredients
- 1 box butter cake mix
- 3 eggs
- 1 stick butter
- 8 ounces cream cheese, softened
- 16 ounces powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 baking dish with non-stick spray.
- Place cake mix, 1 egg, and stick of butter (melted) into bowl of mixer and beat for 1 minute until it becomes a soft dough.
- Spread mixture evenly over bottom baking dish.
- Combine remaining eggs, cream cheese, and powder sugar in mixer bowl and beat until smooth.
- Spread cream cheese mixture over cake batter and bake for 35-40 minutes until golden brown.
- Allow to cool completely before cutting.
Notes
If the batter is too stiff to spread with a spatula, lightly moisten your hands and spread the dough until the bottom of the pan is covered.
Nutrition Information:
Yield: 16 Serving Size: 1 sliceAmount Per Serving:Calories: 340 Saturated Fat: 7g Cholesterol: 61mg Sodium: 293mg Carbohydrates: 55g Sugar: 42g Protein: 3g
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Warning: These treats are loaded with sugar and are highly addictive.
Want to go to Pigeon Forge? Read these posts:
- Dollywood Themepark
- Dollywood’s DreamMore Resort
- Dolly Parton’s Dixie Stampede
- Paula Deen’s Family Kitchen in Pigeon Forge
- Pigeon Forge
CONFUSSED:
IN STEP 4 WHERE DOES THE BUTTER COME FROM? I USED THE STICK OF BUTTER IN STEP 2.
MADE IT ANYWAYS CAME OUT TASTY.
Thank you so much for leaving a comment and pointing that out.
After previously updating the post, I missed that error. You were correct in using the butter in Step 2. (It is not used in Step 4). I have corrected the recipe. I am so glad it worked out for you.