Gooey Toffee Butter Cake

Gooey Toffee Butter Cake



  • 18.25 oz box yellow cake mix
  • 1 large egg
  • 1 stick unsalted butter melted


  • 8 oz cream cheese softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 16 oz box confectioners' sugar
  • 1 stick unsalted butter melted
  • 1 cup almond toffee bits or chocolate toffee bits


  • Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2- inch baking pan.


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


  • For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla.
  • Dump in confectioners' sugar and beat well.
  • Reduce the speed 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

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