Maple Ooey-Gooey Butter Cake Bites

Let’s make it a happy hump day this Wednesday. To start, I’m sharing these Maple Ooey-Gooey Butter Cake bites, remember when I made this frutiy ooey-gooey butter cake last year?

Maple Ooey Gooey Butter Cake with Bakers Royale

Well, I gave it a quick makeover with one of my favorite autumn flavors: maple

These are of course very rich, so a little bite goes along way. Or not, and in that case help yourself—it’s eating season, but say I didn’t warn you. To make sure these are nice and rich use a good quality cream cheese like the one I use from Challenge Butter.

Maple Ooey Gooey Butter Cake via Bakers Royale

I love this brand for many reasons, one of them being that their products are rbSTt horomone free. The other reason is they’ve paired up with UNICEF this holiday season to build awareness around childhood malnutrition—an incredibly treatable and preventable crisis. It’s a crisis with nearly half of all deaths in children under 5 being attributable to undernutrition.

I’m proud to be an ambassador for Challenge Butter and pass along, that starting today and through December 31, 2014, “for every recipe pinned from Challenge’s “Pin a Recipe, Feed a Child” pinterest board, they will donate a meal to UNICEF to give to a child in need”. Challenge has commited to providing up to 75,000 meals with this campaign.

Maple Ooey Gooey Butter Cake by Bakers Royale

Here’s where you can help. Please visit this board: “Pin a Recipe, Feed a Child”, and Pin like crazy. Then share this effort on your Facebook account or wherever and whomever and with everyone you know. After all this is a campaign that requires no financial resources and minimal effort that everyone can help with just a few pinning from here.

Think of it as feel-good-pins for the holidays. Now go do it!

Maple Ooey Gooey Butter Cake with Bakers Royale 210x260

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Maple Ooey-Gooey Butter Cake

Yield: Makes one 8x8 pan

Ingredients:

  • 1 box of yellow cake mix
  • 4 tablespoons toasted and finely ground pecans
  • 3 tablespoons salted Challenge Butter, melted
  • 3 eggs, divided use
  • 1 8 oz. package of Challenge Cream cheese, softened
  • ¼ cup maple syrup
  • 2 eggs
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract

Directions:

Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.

  1. Place the dry cake mix, finely ground pecan, butter and 1 egg in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Set aside.
  2. Place the cream cheese, maple syrup, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of dry cake mix mixture and spread all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
  3. Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.
 

Disclosure: This is a sponsored post in partnership with Challenge Butter. However, all opinions and thoughts are mine. 

 

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Comments

  1. Avatar for Naomi RobinsonMegan says

    WOW. this looks delicious! I am in love with your photography, the way it looks so beautiful like a work of art but yet it still looks super yummy and gooey:)

  2. Avatar for Naomi RobinsonTrish - Mom On Timeout says

    So that second shot totally did it for me..like, I’m wiping up drool as we speak. Maple and I are BFFs so these bites are a must-make. Gorgeous!

  3. Avatar for Naomi RobinsonGraham Blackall says

    Absolutely love this recipe. Ooey gooeys/gooey butter cake (seriously always have the dilemma over what to call it) is one of the best things ever! So sinfully sweet and delicious. The addition of maple is sooo perfect for fall!

  4. Avatar for Naomi RobinsonKathleen @ Yummy Crumble says

    These look lovely :) I love the touch of powdered sugar. Powdered sugar makes everything look so yummy, not to mention the ooey gooeyness!

  5. Avatar for Naomi Robinson says

    Naomi, love what Challenge Butter is doing with this “Pin a Recipe, Feed a Child” pinterest board. . hoping they reach the full 75,000 meals!!! I just pinned 15. . will pin more tomorrow!

  6. Avatar for Naomi RobinsonLissa @ The Flourishing Baker says

    I think this is amazing and for a great cause. I will be pinning this for sure. They look beautiful as always, Naomi. Thanks for sharing!

  7. Avatar for Naomi RobinsonPhi @ The Sweetphi Blog says

    These are absolutely genius! I visit my friend in St. Louis all the time and they have butter cake in every cafe, but this twist, omg definitely need to make these for her!

  8. Avatar for Naomi RobinsonMarissa says

    Is there anything better than butter cake? Yes! Butter cake with maple!! This looks amazing, Naomi!

  9. Avatar for Naomi Robinsonellie | fit for the soul says

    Dah….the title truly speaks for itself. 0_0 It looks so simple, yet it seems to possess this magical power that vortexes me to want a bite. Great job! And I’m so stoked about Challenge Butter’s goals here, what a blessing and more power to them. Also, their butter (only product I’ve tried from them) lives up to the “challenge”, hah! That was clever…so I’d like to think. 😉

  10. Avatar for Naomi RobinsonJeanie says

    Why does the recipe ingredients call for 5 eggs total but the directions only use 3 eggs? What happened to the other 2? I make this all the time and the rest of the eggs (4) should be used with the cream cheese, etc. Just for others.

    • Avatar for Naomi Robinson

      Meigelle replied: — December 30th, 2014 @ 4:54 pm

      So what did you use? I’m about to make them and wasnt sure what to do for the eggs?

      • Avatar for Naomi Robinson

        Valerie replied: — January 9th, 2015 @ 9:39 am

        I used the 3, but shouldn’t have used a square pan, it was way too small. The whole thing was a liquidy flop. How was yours?

  11. Avatar for Naomi RobinsonCatriona says

    This looks delicious…but what on earth is “yellow cake mix”? Is it just plain sponge? Will this work if I just make a normal sponge mixture (i.e. not out of a packet)?

  12. Avatar for Naomi RobinsonKerry says

    I tried these last night and had issues with them setting properly. I used an 8×8 pan, and put them in for 30 minutes then another 5 because they were still very jiggly. After 35, the edges were brown and center was still jiggly like the recipe says. But when I cut into them a couple of hours later when they had cooled, it was total liquid goo in the middle.

    Do you think a metal vs. glass pan matters? I used an 8×8 glass pyrex. Also, in your photos, it looks like they’re pretty golden brown all over, not just on the edges. Do you have any tricks to tell when they’re done enough to not be goo, but not done enough so that they’re not gooey at all?

    • Avatar for Naomi Robinson

      Erica replied: — December 10th, 2014 @ 4:14 pm

      I just had the same issue when I made it today. If you look at the picture, they are in a 13×9 pan. I wish I would have noticed before, I think that is the problem.

    • Avatar for Naomi Robinson

      Valerie replied: — January 9th, 2015 @ 9:38 am

      This happened to me as well. We nibbled at it to see how it tasted but we definitely couldn’t take it to the party we were going to. So SAD. I even used a 9×9 glass pyrex because I thought 8×8 was too small and by the time it baked this was up to the top edge of the pan! 2″ tall!! No way were these going to be cut into cute little squares to fit into the cute little mini paper muffin cups I bought. I think if I try this again I will use a 9×13 metal pan, and maybe put foil around the edges? Also, what’s the deal with 5 eggs? Her recipe directions only call for the 3 so I only used the 3.

      • Avatar for Naomi Robinson

        Roberta replied: — January 11th, 2015 @ 10:47 am

        Did you use 18 oz of cream cheese? I used 2 x 8 oz packages, because I thought the recipe called for 18 oz of cream cheese… But it’s ONE 8 oz package. Mine flopped, with the 18 oz of cream cheese, but I will try again… With only one package.

  13. Avatar for Naomi RobinsonDanielle says

    Oh wow these look soooo delicious, can’t wait to try it! I wonder if they’d work with other mixes, I’m thinking chocolate or maybe something with peanut butter.

  14. Avatar for Naomi RobinsonAmy says

    This looks to good!! Would it be ok to substitute walnuts for the pecans? I have a ton of walnuts on hand.

  15. Avatar for Naomi RobinsonRoberta says

    I was so excited to make these.. But this recipe is difficult to interpret, and I wish I had looked at other butter cake recipes before trying this one.

    Maybe it was only me, but I thought this recipe called for 18 oz of cream cheese… But it’s only ONE 8 oz package… No wonder the 8×8 pan is too small and its not ready to come out of oven after 35 mins.
    The mention of the total of eggs, is confusing for a lot of people. It’s only 3 eggs total. So here I sit, waiting for my baking blunder to cook and maybe be edible…
    I will try again though, with just one package of cream cheese.

  16. Avatar for Naomi RobinsonKerri says

    This are absolutely delicious.
    Make them with these modifications that I used based on other Gooey bar recipes.
    1. Bake them in a glass 9×13 pan
    2. Bake 40-45 mins until light golden brown.