This is a great, easy cake that's super sweet and creamy. As another reviewer mentioned, this is actually a Paula Dean recipe. I add about one teaspoon of vanilla to my bottom crust and follow the rest of the recipe exactly, baking for approx. 45 minutes. The cake tastes buttery and rich; a small piece is enough, so it goes a long way. Very easy to make.

This is quite good, though very, very sweet. You really can't eat more than a small piece each time, but wow is that piece good while you're eating it. The only reason I'm giving this four stars instead of five is that as good as this is, my family and I were just unable to finish off the pan (even though we've been working at it for awhile) because they're just that sweet and rich. If I could give it four and a half I would, since that fact doesn't really deserve a full star off. I'm tempted to try a bit less sugar next time because of this, though I don't think I would cut it in half as some have. Mine was baked to perfection at 35 minutes. This is also more like a bar cookie than a cake, despite the name. I do think this would also be quite good with other cake mixes and even other extracts to change the flavor slightly, and would definitely make this again. Just keep in mind that this is an extremely sweet, rich dessert!

OMG!!! So good, very sweet but everyone loves it. I have to make myself stop eating this.

Was told it was like “crack” – I am assuming that was a COMPLIMENT!?! I did what others suggested: DOUBLED the recipe and added some milk to cake mix part to make more moist, also used a Chocolate Mix. Added a little more Almond extract, and LESS Powdered sugar, and put crushed pecans on top. Used a smaller, deeper glass dish and then I got the rave reviews “can’t get enough” when I sent it to the fire station with my husband! They said out of all of the desserts I send, this one tops them ALL !

Delish! A hit at the church picnic.

YUM! This was very tasty, very rich and sweet, so you can't eat too much at a time. I didn't have almond extract so I just used vanilla instead and it turned out delicious. I would love to try it with different cake mixes, chocolate would probably be SO good.

I just made this and i like it. Cons is i really dont taste the cream cheese and its kind of sweet. I'd give it a B+

i overcooked this a bit, so it wasn't all that gooey, but it was still ABSOLUTELY DELICIOUS. i forgot the extract, and only used 3 3/4 cups of sugar because i didn't want to open another box. still yummy.

wow this is actualy paula deens recipe. she says it is her most popular dessert! she says: "1. for the holidays add a 15 ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. add a 20 ounce can of drained crished pinnaple to the filling 3. use a lemon cake mix add lemon zest and juice to the filling. 4. use a chocolate cake mix in the cream cheese filling add chocolate chips and nuts to the top. 5. use a spiced corrot cake mix, add chopped nut and shredded corrots to the filling. 6. use mandarin oranges, bananas, blueberries, or strawberries-just coordinate you extract flavorings. 7. use a chocolate cake mix. add 3/4 to a 1 cup of peanut butter and nuts to the filling." great recipe for to ALL!!!

This tastes so good and it's so bad for you! Save it for a special occasion.

I made this and took it to work. I do alter recipes to kind of create my own thing... but I had several people beg for the recipe. Before I took it into work, my husband ate 3 pieces and told me to get it out of the house before it killed both of our diets!! It lasted less than 2 hours at work!! Wonderful. Thank you!

Its really really good. I have made some other vershions of theis cake and there wasn't enuff powdered sugar.Well this one has a little too much, so I just used 3 cups and the sweetness was perfect.

This was good, but very rich. Thanks for the recipe!

This was not as gooey or buttery as the title suggests. It has a cheesecake topping and the "cake" part was actually crust like. It tasted alright, but just wasn't what I thought the title suggested.

Super great! Decreased sugar to 2 cups....perfect. Cooked for 37 mins. and would recommend 5 mins. less. The bottom layer was a little brown for my taste.

Was very disappointed with this cake for all of the time,calories, etc, It did not do it for us. My husband who really loves his cake, had one piece and told me to dump the rest. Will not try this cake again.

Fantastic!! I am 9 months pregnant, and boy did this recipe hit the spot for my sweet craving. I also cut down the sugar (2 cups) as recommended by some others and added 1/4 c lemon juice to the cream cheese mixture. Gave a lovely tang to offset the sweetness. Couldn't quite wait for the cake to cool, have never had gooey butter cake before and was dying of curiosity, and was amazed at the scrumptios chewy crust- hope this remains the same even when cool. Baby and I thank you again!!