Apple Gooey Butter Cake
Gooey cream cheese, buttery crust, and caramelized apples make this easy bakery style fall dessert irresistible.
Ingredients
Ingredients
- 1 box yellow cake mix about 15.25 oz
- 1/2 cup unsalted butter melted
- 3 large eggs divided
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 2 cups diced apples such as Honeycrisp or Granny Smith
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix, melted butter, and 1 egg and mix until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the crust layer.
- In a separate bowl, beat the softened cream cheese until completely smooth.
- Add the remaining 2 eggs and the vanilla bean paste to the cream cheese and beat until light and fluffy.
- Gradually add the powdered sugar to the cream cheese mixture and mix until fully combined and smooth.
- Pour the cream cheese mixture over the crust and spread it evenly to the edges of the pan.
- In a skillet over medium heat, cook the diced apples with the brown sugar, ground cinnamon, and salt for 5 to 7 minutes, stirring often, until the apples are slightly softened and glossy.
- Spoon the warm apple mixture evenly over the cream cheese layer in the pan.
- Bake for 40 to 45 minutes, until the edges are set and lightly golden and the center is still slightly jiggly.
- Let the cake cool in the pan until it reaches room temperature, then slice into squares.
- Serve slightly warm or at room temperature, and refrigerate leftovers in an airtight container for up to 5 days.
Notes
- Use tart apples such as Granny Smith if you prefer a less sweet cake, or Honeycrisp for a sweeter flavor.
- For cleaner slices, chill the baked and cooled cake in the refrigerator for 1 to 2 hours before cutting.
- For cleaner slices, chill the baked and cooled cake in the refrigerator for 1 to 2 hours before cutting.