Peanut butter lovers unite! It says in my Twitter profile that Reese’s Gooey Butter Cake is my weakness and that is no joke. This recipe is to die for!
I’m all for leading a healthy lifestyle, but I definitely got my sweet tooth from my grandfather and cannot help but indulge in sugar on an almost daily basis. Plus, I’m from St. Louis — the gooey butter cake capital of the world.
If you are ever in the St. Louis area, you have to stop by Park Ave. Coffee and try their nearly 80 different kinds of gooey butter cake. (It’s a sin, I know. So good!)
In the meantime, you can try my favorite gooey butter cake recipe my cousin passed on to me a few years ago…
Reese’s Gooey Butter Cake
- 1 (18 1/4 oz) package chocolate cake mix (Duncan Hines Swiss Chocolate is the bomb 💣)
- 1 egg
- 8 Tble. butter, melted (I only use 4 to cut down on the butter and it turns out just fine)
- 1 (8oz) package cream cheese, softened (I use fat free)
- 1 cup smooth peanut butter
- 3 eggs
- 1 tsp. vanilla
- 8 Tble. butter, melted (Again, I only use 4 Tble. — to equal 1 whole stick for the entire recipe)
- 1 (16 oz.) box powdered sugar
- 20 mini Reese’s cups (I use the Reese’s minis already unwrapped and ready to go)
Preheat over to 350 degrees F.
Combine cake mix, egg, and butter and mix until batter starts to pull away from the bowl. Press mixture into a greased 9×13 pan. (Tip: use the butter wrappers to grease the pan!)
Chop Reese’s cups into small chunks and spread over cake mix. (If you use the Reese’s minis like I do. Just take a knife and chop them in half)
In a large bowl, beat cream cheese and peanut butter together until smooth. Scrape down bowl. Add eggs, vanilla and butter and beat together. Scrape down bowl. On low speed, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40-50 minutes. The middle will still be a little jiggly.
From my kitchen to yours, enjoy!