The burst of citrus in this incredible Orange Creamsicle Gooey Butter Cake is perfectly complimented by a dusting of powdered sugar and a dollop of whipped cream. The flavor combination of vanilla and orange is a childhood favorite of mine and it’s difficult to trump the ease of this cake that starts with a simple cake mix. Bakers of any skill level can become the dessert hero when serving this ooey gooey citrus delight.
The original gooey butter cake originated in St Louis Missouri in the 1930’s. The legend surrounding it’s inception tells the story of a German baker who added the wrong amount of ingredients to his cake recipe and it became an ooey gooey mess. The rest is history. If true, thank goodness for that sweet mistake. This cake mix version of the original gooey butter cake has been circulating through Southern kitchens for decades. I know many people think a famous cooking personality created gooey butter cakes but, truth is they didn’t. The basic ingredient combo can be tweaked and turned into most any flavor you like. So for me, this creamsicle gooey butter cake was a must-make recipe to develop and if I say so myself, it’s a real winner.
My personal preference for this creamsicle flavor is, to make it in advance and serve chilled dusted with powdered sugar and a dollop of Cool Whip or fresh whipped cream, then sit back and savor every creamy bite.
- 1 (15.25) oz box orange supreme cake mix
- 4 large eggs, divided
- 1 cup (2 sticks) butter, melted and divided
- 1 (8) oz cream cheese, softened
- ¼ cup fresh orange juice
- 1 tsp pure vanilla extract
- 1 (16) oz powdered sugar
- 1 Tbsp orange zest
- Preheat the oven to 350°F. Srpay a 9 x 13-inch baking dish with cooking spray. Set aside.
- Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then press evenly into the bottom of the baking dish.
- In the same mixing bowl cream together the cream cheese, orange juice and vanilla.
- Add 3 eggs one at a time beating well after each addition. Whip in the remaining melted butter.
- Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth. Mix the zest in by hand..
- Pour the filling over the crust. Bounce the pan on the counter to remove air bubbles.
- Bake for 40 minutes or until puffed and the center still moves when gently shaken. Do not over bake.
- Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
- Store leftovers chilled.