STRAWBERRY CAKE PAULA DEEN RECIPES

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PAULA DEEN'S OOEY GOOEY BUTTER CAKE - SOUTHERNKISSED.COM



Paula Deen's Ooey Gooey Butter Cake - southernkissed.com image

A box of cake mix, powdered sugar, cream cheese, and butter are the star ingredients in this simple homemade version of Paula Deen's Ooey Gooey Butter Cake.  

Provided by Lynda

Categories     Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 16

Number Of Ingredients 5

1 box yellow cake mix
3 eggs
1 stick butter
8 ounces cream cheese (softened)
16 ounces powdered sugar

Steps:

  • 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.

Nutrition Facts : ServingSize 1 slice, Calories 340 kcal, CarbohydrateContent 55 g, ProteinContent 3 g, SaturatedFatContent 7 g, CholesterolContent 61 mg, SodiumContent 293 mg, SugarContent 42 g

BETTER THAN SEX CAKE IV RECIPE | ALLRECIPES



Better than Sex Cake IV Recipe | Allrecipes image

Yellow cake with pineapple, vanilla pudding, and whip cream. Delicious!

Provided by Mary Rudd

Categories     Coconut Cake From a Mix

Yield 1 - 9 x 13 inch cake

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 cup heavy whipping cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
¾ cup flaked coconut, toasted
½ cup chopped pecans

Steps:

  • Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.
  • While the cake is baking, combine pineapple with juice and 3/4 cup sugar in a medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally. Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake. Cool completely.
  • Beat pudding mix with milk until smooth. Spread pudding over cooled cake.
  • Whip cream until slightly thickened. Add confectioner's sugar and vanilla, and whip until soft peaks form. Spread over top of cake. Chill cake for 24 hours. Sprinkle with coconut and pecans just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 323.2 calories, CarbohydrateContent 51.7 g, CholesterolContent 21.9 mg, FatContent 12.2 g, FiberContent 1.2 g, ProteinContent 3.4 g, SaturatedFatContent 5.1 g, SodiumContent 376.4 mg, SugarContent 38.3 g

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