Strawberry Ooey Gooey Cake

filed under: Cakes on April 7, 2019

Enjoying a rich ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma! You may also enjoy my world famous Cream Cheese Pound Cake or Strawberry Cheesecake!

Ooey Gooey Cake

Strawberry Ooey Gooey Cake

I posted the buttery Ooey Gooey Butter Cake a while ago.  Then I made a Chocolate Ooey Gooey Cake. The recipe is so fascinating to me that I knew had to make it strawberry!

Why fascinating? You can basically choose any cake flavor to create this ooey gooey cake! We have the trifecta here with vanilla, chocolate, and now strawberry. But you could also do spice cake, red velvet, or even sprinkles cake!

 

Strawberry Ooey Gooey Cake

One thing I do absolutely love about this dessert is the texture.  The thin top layer of delicate flakiness resting precariously over the ooey gooey strawberry lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet like cake and the crispy top layer of crust.  Just to be clear, there are no losers in that battle.

Easy Strawberry Ooey Gooey Cake

 

5 Unwritten Rules for Ooey Gooey Cake Success:

Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.

Room temperature ingredients is a good idea. Set your butter and cream cheese out a few hours before you plan on making this amazing cake.

Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.

Pan size matters. Or does it? It just depends on your preference for the final product! I baked mine in a 9×3 round cake pan or 9×3 springform pan because I like ooey gooey cakes to have a very gooey center and thicker edges. However, you can absolutely bake this recipe in a 9×13 pan! It will just be much thinner than my pictures show. You can also use a 9×9 or 8×8 square pan. Just make sure your oven is properly calibrated as you don’t want hot spots that will cause uneven baking. (Hint: Use bake strips around your pan!)

You are not limited by the flavors in the recipe! Try adapting the Ooey Gooey cake recipe to create any flavor combination. Use vanilla cake in the base and lemon extract for the cream cheese topping. How about coffee extract in the base and cherry flavoring in the cream cheese layer? Or lemon in the base and lemon zest in the topping. Try adding fruit to the top which can help cut the sweetness. Try adding chocolate chips to the base and/or the cream cheese layer. Add chopped pecans to the base layer. The possibilities are endless!

Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!

Strawberry Cake

This cake is very rich and a little will go a long way. Try serving with a vanilla ice cream to cut the sweetness.

I just want you to know, I am willing to sacrifice time and resources to sample every single one of them.  I do it all for you. 😉

Enjoy!

4.63 from 8 votes
ooey-gooey-cake
Strawberry Ooey Gooey Cake
Prep Time
10 mins
Cook Time
48 mins
Resting Time
15 mins
Total Time
58 mins
 

Enjoying a rich, chocolate, ooey-gooey cake has never been easier! This semi-homemade recipe was handed down from a very wise & frugal Grandma!

Course: Dessert
Cuisine: American
Keyword: ooey gooey cake, strawberry cake
Servings: 8
Author: Amanda Rettke
Ingredients
  • 1 package strawberry cake mix
  • 1/2 cup (113g) butter, melted
  • 4 large eggs, divided
  • 1 package (8-ounce) cream cheese, softened
  • 2 cups confectioners' sugar
  • 3/4 cup chopped fresh strawberries
  • confectioners' sugar for dusting
Instructions
  1. Preheat oven to 350°F.

  2. Lightly grease a 9x3-inch round springform baking pan. (can also use a 9x13 pan)
  3. In a large bowl, combine cake mix, butter, and 1 egg.
  4. Press mixture into bottom of prepared pan.
  5. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
  6. Gradually beat in confectioners' sugar until combined.
  7. Stir in strawberries.
  8. Pour mixture over cake mixture; bake for 35 to 40 minutes, or until center is just about set. (It should still be jiggly. An inserted toothpick should appear wet.)

  9. Cool before cutting.
  10. Garnish with a dusting of confectioners' sugar.

Recipe Video

*****

Like Ooey Gooey Cakes? This one is a reader favorite! Ooey Gooey Butter Cake

I made this for a bake sale and it sold out by 9:30am!

You may also like my Red Velvet Gooey Butter Cake!

Red Velvet Gooey Butter Cake!

If you would like to try a cake that is JUST as amazing but made FROM-SCRATCH check out my Perfect Chocolate Cake!

Ding Dong Cake

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Comments

  • Patricia Bunch says:

    Amanda. I apologize if I hurt your feelings. Yes, I read every word you write on your blogs. You are a great baker. I love your recipes. I make a lot of them for my family and they love the food. Thanks to you I get a pat on my back. Now I am passing it to you. You are a beautiful person and I Thank You for that feeling I get from you. I don’t know what City, town or country you are in but I’m in St Louis MO. Home of the original Gooey Butter Cake. Yum Again Thanks Patricia.

  • Charlotte Moore says:

    I was a bit confused when you said mix everything together and pour into pan. I have made gooey bars before and knew the crust and filling were mixed separate. Then in your directions they are mixed seperately.

  • Goldie says:

    My family loved this!! I had just recently used all of our fresh strawberries to make jam so I used the jam instead of the fresh strawberries and omitted a half of cup of confectioners sugar due to the amount of sugar in the jam. I can’t wait to try some of your other recipes! Thanks so much!

  • Frea C. says:

    I tried this recipe twice. Perhaps, it is due to my oven but 350 degrees for 35 – 40 minutes, the first time around, made a pretty dry crust (cake layer). While the dessert was delicious, it was not ooey and gooey. The second time around, I poked holes into the cake/crust layer with the cylindrical handle of a wooden mixing spoon before pouring the cream cheese custard layer. I baked for 32 minutes and then allowed the cake to cool and set for half a day. My second go-round yielded a cake that was as delicious as the first but much more ooey and gooey.

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