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?
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.
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.
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!
Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F. *Recipe instructions updated 08.2020 to clarify questions in the comment section. Maple Ooey-Gooey Butter Cake
Ingredients
Instructions
Notes
Disclosure: This is a sponsored post in partnership with Challenge Butter. However, all opinions and thoughts are mine.
Megan 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:)
molly yeh says
i’m like, actually nervous that if i make a batch of these, i will eat them all immediately.
Averie @ Averie Cooks says
Omg they look SO good! Oooey gooey and just what I’d love to devour right now! Pinned!
Trish - 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!
Ellie Davis says
Anything with ooey-gooey in the name has to be good…
Ala says
I’m so glad you shared this recipe–heading over to do some pinning now!
The Blonde Chef says
What an awesome program! I am headed over right now! (And gorgeous recipe, as always!)
Graham 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!
Kathleen @ 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!
Alice @ Hip Foodie Mom 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!
Jessica @ Sweet Menu says
Oh I WANT one of these! Gooey, ooey and delicious!
Tieghan Gerard says
Gooey butter?? Know is there anything better than that?!? Nope! 🙂
Love these!
Lissa @ 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!
Tori@Gringalicious.com says
You totally had me at maple. These look and sound divine.
Katrina @ Warm Vanilla Sugar says
Yes please!! Such a gorgeous stick of awesome. Yum!
Charlotte says
Oh, stunning recipe, and the pinterest board is fantastic. Love it.
Megan {Country Cleaver} says
My Wednesday couldh ave TOTALLY used these!! Esp after my killer workout – this looks like pperfect refueling food. ;)YUM!
Sarah | Broma Bakery says
I’m pinning like crazy! Now I have two reasons to pin this ooey gooey goodness 🙂
Maria Francesca says
Semplicemente deliziosi!
Krystal says
These look super yummy! What would you recommend to replace the pecans…..nut allergies :S
Phi @ 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!
Laura (Tutti Dolci) says
Love your maple spin on butter cake!
Jennifer @ Show Me the Yummy says
I was drooling at the first photo!!
Medha @ Whisk & Shout says
These look sinful and amazing! I’m drooling 🙂
marla says
Oh my goodness! Love maple so! these bars look way too hard to resist 🙂
Marissa says
Is there anything better than butter cake? Yes! Butter cake with maple!! This looks amazing, Naomi!
Meg van der Kruik says
I love this cake and this cause! I am going to pin like crazy.
ellie | 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. 😉
Tracy | PeanutButter and Onion says
You had me at ooey and gooey and maple.
Malinda I Countryside Cravings says
Wow these look super super yummy!! Also I just love your photography!!
Gaby says
WHOA! This sounds awesomely delicious!!!
Kulsum says
This looks wonderful N! Love maple x
Carrie says
Wow! These look so great.
Jeanie 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.
Catriona 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)?
Kerry 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?
Danielle 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.
Erica says
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.
Amy says
This looks to good!! Would it be ok to substitute walnuts for the pecans? I have a ton of walnuts on hand.
Meigelle says
So what did you use? I’m about to make them and wasnt sure what to do for the eggs?
Valerie says
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?
Roberta says
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.
Kerri 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.
Elissa Fleischman says
It’s so frustrating to me that even after seeing all of comments about it being the wrong size pan there is absolutely nothing that has changed or been updated in the recipe. I absolutely love your recipes and your beautiful photography but I hate that I just wasted an hour of my precious time and though it wasn’t terribly much, the money that it cost to purchase all this because it all went straight into the trash. I read through The whole recipe as I always do just in case there are slight notes or hints or tips, but nothing. Like I said it’s just really frustrating when it can’t be updated. Hopefully the next person sees this! PLEASE follow the recipe it is delicious. BUT BAKE IT IN A 9 x 13 pan NOT an 8 x 8! Good luck!
Naomi Robinson | Bakers Royale says
HI Elissa,
My APOLOGIES for your frustration. I’ve updated the recipe to reflect the questions and provided more clarity.
Naomi Robinson | Bakers Royale says
Thanks for sharing your tips with everyone!
Naomi Robinson | Bakers Royale says
Hi Roberta – Yes, it’s ONE 8oz. cream cheese not 18 oz. The recipe works perfect with one 8oz. package.
Naomi Robinson | Bakers Royale says
Hi Valerie -Thank you for sharing your experience I’ve update the recipe to reflect the updated pan size of 9×13.
Naomi Robinson | Bakers Royale says
Hi Amy – Walnuts will work just fine.
Naomi Robinson | Bakers Royale says
Hi Meigelle – I’ve updated the recipe to answer your question.