63 Reviews of Mrs. Knobbes Gooey Butter Cake

From: Mari

On Jul 26, 2003

I've now made this recipe four times... twice it came out perfect! Delicioussss.. the other two times - once, I undercooked it. The top was just barely brown and the middle was still liquidy-jiggly. Result - the gooey cake part never quite set up right, having more of a 'vanilla pudding' consistency and oozing out of the crust every time I cut the cake. Whoops. Second time, cooked a bit too long - I went by color instead of consistency, and while the cake didn't quite burn, it did form a strange and unpleasantly hard sugary 'crust' all over the cake. Still soft/moist in the center, but not quite perfect. So, the tip here is to go by the cake's consistency and not the color - when it is just barely set, still a tiny big jiggly all over, not really loose and liquidy in the center. Shake the pan just a bit and if the center is no longer jiggling on its own... take it out and let it sit, the heat of the cake should finish it up. Yummmmm. In the third cake I substituted margarine for butter (desperate and too late to run to the store) making the crust dough more wet than with regular butter, and forgot to add vanilla to the batter. D'oh. Still tasted fine though, and the crust baked up all right. Overall a fabulous recipe.

From: yooper

On Apr 30, 2002

Brought this to work for a potluck luncheon. "Oohs" and "ahhs" and moans of approval could be heard around the room. If you closed your eyes and just listened to the sounds, you'd think something nasty was going on!! This should be nominated in the dessert "Hall of Fame" category...it's that good!

From: Miss Erin

On Jan 24, 2002

I just made this last night and wanted to add that it is best if cooled completely. If it is too warm the 2 layers seem to run together and you don't get the same effect. It remonds me of a lemon bar, with the crust and the curd filling.

From: Mysterygirl

On Jan 23, 2002

Decadent. If you love rich cream cheese desserts, this one is for you. It has been a favorite around this family for years. Thanks for reminding me of this dish. I'll have to make it again.

From: Bev

On May 21, 2003

Erin, this recipe is really delicious! I really didn't know what to expect, but was very happily surprised with its out come. I made exactly as directed and made no changes. This recipe needs no icing - to be sure! Rich, gooey and very buttery! Thanks for sharing, Erin!

From: Caryn Dalton

On Sep 5, 2007

This is good but RICH. My DH's brother made this during our Christmas visit one year before he lost his sight. He couldn't remember where he got the recipe, but he had it on a typed sheet of paper with his notes and some variations at the end. Here are his notes: make it with only 1/3 box of powdered sugar because the original was too sweet and didn't set right with all the sugar. His recipe called for a yellow cake mix with pudding in the mix. Make sure to soften the cream cheese first before adding to the other 2 eggs so it mixes up better and that will help it set better too. Also, his notes say to bake for 35 minutes turn oven off and let it sit for another 10-15 minutes in oven then remove. The center should shake only slightly when you shake the pan. Variations: Make bottom layer a spice cake mix and top layer should include 3 cups of shredded carrots, 1/4 tsp of pie seasoning and dotted with butter. Chocolate cake mix on bottom with top layer to include 1/2 cup peanut butter and sprinkled chocolate chips. In all cases, soften cream cheese well before mixing with eggs and cut the powdered sugar to 1/3 box.

From: Breez

On May 18, 2004

A long time favorite in my house. I think all these reviews give you an idea of how wonderful this dessert is. You know, you can use a chocolate cake mix instead of yellow. Thanks for sharing, Miss E!

From: Marie Nixon

On May 17, 2003

Very delicious. Is best when served with a big glass of cold milk. Prep time for me was closer to 20 - 25 minutes. Save yourself some clean-up time by preparing the cream cheese mixture in the same bowl as the cake mix and butter was mixed in.

From: SuzieQue

On Mar 28, 2003

This is five star all the way. This cake is so rich and gooey, its almost sinful! I don't like to bake and am not very good at it - this one is easy and taste ultra gourmet. I've given this recipe to six people so far! I followed the recipe exactly - no changes at all.

From: Ninna

On Sep 21, 2004

I probably wouldn’t have made this recipe had I not participated in an EE thread called “Zip and Postal Codes Recipe Promotion... “ because of the amount of sugar, but as this was the recipe that came up after my post code no. went into the search I had no choice . I am glad now that I did make it although I did make some changes. I used a lemon cake mix for the base because in Australia we don’t have a Yellow Cake Mix. I substituted Light Cream Cheese and I sprinkled lemon zest on top of the cake just before it went into the oven. The big change I made was to use only half of the powdered sugar. Not sure how it would turn out if I had used all the sugar but my cake resulted in the cream cheese mixture forming a narrow layer on the bottom and the cake didn’t turn out gooey. I use a 10 inch square pan. I made it today to share with friends and they loved it, so although I changed it considerably I think it deserves the five stars I have given it and I will be making it again. My friends thought it tasted like the dessert Lemon Delicious, not sure I agree but perhaps if I add more lemon zest…...Thanks for the recipe Erin.