Gooey Butter Cake


  • 1 cup sugar
  • cup vegetable shortening
  • 3 tablespoons butter, plus butter for greasing the pan
  • 1 tablespoon dried milk powder
  • 1 large egg
  • Pinch of salt
  • ¼ cup bread flour
  • ¼ cup cake flour
  • ¼ teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 10 ounces plain Danish or yeast-raised coffeecake
  • Confectioners’ sugar
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      233 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 1 gram protein; 35 milligrams cholesterol; 52 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream together the sugar, shortening, butter, milk powder, egg and salt. (For an authentic egg-yolk color, add a few drops of yellow food coloring.)
  3. Add the bread and cake flours, vanilla, corn syrup and water, and mix just until incorporated.
  4. Cut the Danish or coffeecake to fit a buttered 8-by-8-inch pan, leaving a rim around the edge to contain the gooey butter mixture.
  5. Pour the butter mixture over the cake and bake for 30 minutes. Remove from oven and sprinkle with confectioners’ sugar to taste.

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