Bakers Royale

Maple Ooey-Gooey Butter Cake Bites

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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

Maple Ooey-Gooey Butter Cake

Yield: Makes one 8x8 pan

Ingredients

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

Instructions

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

  1. To make the crust: 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 9x13 baking pan. Set aside.
  2. To make the cake: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 40 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.

Notes

*Recipe instructions updated 08.2020 to clarify questions in the comment section.

© Naomi Robinson | Bakers Royale
Category: Custards
 

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

 

Comments

  1. 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:)

  4. 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!

  8. 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!

  9. 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!

  10. 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!

  13. 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!

  18. Sarah | Broma Bakery says

    I’m pinning like crazy! Now I have two reasons to pin this ooey gooey goodness 🙂

  21. 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!

  26. Marissa says

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

  28. 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. 😉

  34. 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.

  35. 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)?

  36. 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?

  37. 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.

  38. 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.

  39. Amy says

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

  41. 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?

  42. 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.

  43. 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.

  44. 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!

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