Transform a simple cake mix into decadent Gooey Butter Cake Bites they’ll rave about. Dense cake with a gooey cream cheese top and a dusting of powdered sugar. Every bite is so rich, it’ll make you feel like a million bucks!
The Ultimate Two-Bite Dessert
Dense, sweet Gooey Butter Cake Bites are two-bites of pure decadence! A dense cake layer topped with a gooey cream cheese layer is baked into a bite sized cake dusted with powdered sugar. Talk about heavenly!
A boxed cake mix makes this treat as easy to make as it is delicious to eat! I can’t wait for you to try these!
What is Gooey Butter Cake?
Y’all. If you’ve never had gooey butter cake, you are in for an experience! Gooey butter cake is originated in the Midwest. Basically, it’s a dense cake batter base that’s topped with a gooey cream cheese topping and baked together.
I love that you get the different texture of the two layers in every bite. It’s something truly special.
What Do I Need to Make Gooey Butter Cake Bites?
- Boxed golden butter cake mix
- Butter
- Eggs
- Cream cheese, softened
- Vanilla extract
- Kosher salt
- Confectioners’ sugar
- 2 (24-cup) mini muffin pans
- Nonstick cooking spray
How to Make Gooey Butter Cake Bites
- Preheat the oven to 350°F. Line two 24-cup mini muffin pans with muffin liners.
- In a large mixing bowl, stir together the dry cake mix, 1/2 cup melted butter and 1 egg until well combined.
- Press the crust mixture evenly into the bottom of each prepared mini muffin cup, filling each cup about 1/4 full with 1 tablespoon of crust mixture.
- In the bowl of an electric mixer fitted with the whisk attachment or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla and salt, beating until well combined and creamy.
- Gradually add the confectioners’ sugar, beating on low speed until just incorporated and then high speed for a few minutes until smooth and slightly fluffy.
- Divide the mixture evenly among the mini muffin cups, filling each cup completely full. About 1 heaping tablespoon per muffin cup.
- Bake for about 18 to 20 minutes or until the tops are starting to rise, the edges are set and the centers are golden brown but still have a slight wobble to them.
- Let cool completely in the pan at room temperature.
- Transfer the bites to an airtight container or platter covered with plastic wrap and place in the refrigerator for at least 30 minutes or until ready to serve.
- Dust with confectioners’ sugar just before serving. Served chilled.
More Sweet Two-Bite Treats
- Mini Chocolate Fudge Cream Pies: The easiest little cream pies with a buttery crust and the dreamiest, creamiest fudge filling!
- Mini Cinnamon Rolls: Discover big fun and yum in these Mini Cinnamon Rolls. All you need is one can of jumbo cinnamon rolls to create bite-sized breakfast bliss!
- Baked Pumpkin Fritter Bites: Moist and flavorful pumpkin-packed fritter bites are caramelized in a sweet sugar glaze for an irresistible fall treat!
- No-Bake S’mores Cracker Bites: The sweet and salty combination of these S’mores Cracker Bites is simply irresistible! With all your favorite s’mores flavors, it’s an easy, no-bake treat that everyone will love!
- Sticky Bun Bites: Filled with cinnamon sugar and crushed pecans and coated in a sweet, sticky pecan-studded glaze, these Sticky Bun Bites are melt-in-your mouth delicious.
- Muddy Buddy Bites: With the same great taste as the original, these Muddy Buddy Bites deliver all the crunchy, peanut-buttery goodness without all the mess. You’ll have a ball with these delicious treats!
- Easy Fudge Brownie Bites: So easy, so fudgy and gone in two heavenly bites! Way better than any store bought bites and ready in under 30 minutes. What’s not to love?
How to Serve and Store Gooey Butter Cake Bites
These little cakes are great warm, room temp or chilled!
Store mini gooey butter cakes in an airtight container at room temperature for up to two days or in the refrigerator for up to 5 days.
To freeze, let the cake bites cool completely and then place in a sealed freezer-safe container or baggie in the freezer for up to 3 months. When ready to enjoy, let defrost in the refrigerator over night.
If you make these Gooey Butter Cake Bites, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Gooey Butter Cake Bites
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 48 bites
Description
Transform a simple cake mix into decadent Gooey Butter Cake Bites they’ll rave about. Dense cake with a gooey cream cheese top and a dusting of powdered sugar. Every bite is so rich, it’ll make you feel like a million bucks!
Ingredients
- 1 (15.25 ounce) box golden butter cake mix
- 1/2 cup (1 stick) butter, melted
- 3 large eggs, divided
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups confectioners’ sugar
- More confectioners’ sugar, for garnishing
Instructions
- Preheat the oven to 350°F. Line two (24-cup) mini muffin pans with muffin liners.
- In a large mixing bowl, stir together the dry cake mix, 1/2 cup melted butter and 1 egg until well combined. Press the crust mixture evenly into the bottom of each prepared mini muffin cup, filling each cup about 1/4 full with 1 tablespoon of crust mixture.
- In the bowl of an electric mixer fitted with the whisk attachment or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla and salt, beating until well combined and creamy. Gradually add the confectioners’ sugar, beating on low speed until just incorporated and then high speed for a few minutes until smooth and slightly fluffy.
- Divide the mixture evenly among the mini muffin cups, filling each cup completely full. About 1 heaping tablespoon per muffin cup.
- Bake for about 18 to 20 minutes or until the tops are starting to rise, the edges are set and the centers are golden brown but still have a slight wobble to them.
- Let cool completely in the pan at room temperature. Transfer the bites to an airtight container or platter covered with plastic wrap and place in the refrigerator for at least 30 minutes or until ready to serve.
- Dust with confectioners’ sugar just before serving. Served chilled.
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Could I use a white cake mix or something else I have on hand, or does it really need to be butter?
Hi, Christy! You bet. It won’t taste quite as buttery, but still probably VERY delicious. Hope this helps!
Can i make these in a 12 size muffin tin? If so what do you think would be the bake time?
Hi Alysa! Absolutely! They would bake for about 3-5 minutes longer. Enjoy!
It would be nice to be able to bypass all the chatter and go directly to the recipe.
Hi, Toni! There’s a button at the top of the page that says, “Jump to recipe.”