Sometimes I find a dessert in Disney World that takes my breath away (‘Ohana Bread Pudding, I’m looking at YOU!). And I’ll be honest with you — I really didn’t expect it to be this one!
Oooey Gooey Toffee Cake
When I first saw the Oooey Gooey Toffee Cake on the lunch menu at Liberty Tree Tavern several years ago, I ordered something else thinking I didn’t really want “cake.” Man-oh-man did I learn my lesson on the next visit, when I ordered it only because it was the dessert I hadn’t had before. (I know! I can’t believe it, either!) Now, the Oooey Gooey Toffee Cake is included in Liberty Tree Tavern’s all-you-care-to-enjoy menu and you’ll be glad it is!
For those who haven’t tried it, this isn’t “cake.” It’s more like a crispy-on-the-outside, gooey-on-the-inside toffee chocolate chip cookie-ish sort of thing. Rich, buttery flavor is complimented by the bittersweet chocolate chips. Ice cream tops the whole thing off, and the dessert is drizzled in chocolate and toffee.
Doesn’t that look irresistible?!
Basically? It’s one of the best desserts on Disney property…hands down. And here’s how you make it!
Liberty Tree Tavern Oooey Gooey Toffee Cake Recipe
Cake Bottom
Serves: 5-6
Prep Time: 10 min
Total Time: 10 min
Ingredients
1 box yellow cake mix
1 large egg
1 stick butter (softened)
Instructions
1. Mix ingredients.
2. Spread mixture evenly in greased baking pan.
Cake Top
Serves: 5-6
Prep Time: 15 min
Total Time: 50 min
Ingredients
8 ounces cream cheese (softened)
2 large eggs
1 teaspoon vanilla
1/4 cup butter
1 pound powdered sugar (sifted)
1 cup semi-sweet chocolate chips
1 cup Heath Bar pieces
Instructions
1. Preheat oven to 325 degrees.
2. Mix cream cheese until smooth.
3. Slowly add eggs and vanilla.
4. Add butter and mix well.
5. Add powdered sugar, slowly.
6. Add chocolate chips and toffee pieces.
7. Mix until ingredients are all just incorporated evenly — do not over-mix!
8. Put on top of cake bottom ingredients in pan. (Usually a large muffin pan can work well for this.)
9. Bake for 35 minutes. Inside should just be slightly gooey, but not liquid.
Oooey Gooey Toffee
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Yum!!! Maybe this will be the new dessert at out Thanksgiving meal this year! What size baking dish? A standard 9×13 or a smaller?
That looks pretty tasty! A must try on my next trip.
I’ve made this one! Its so easy and delicious!!
This is actually a Paula Deen inspired dessert. If you have seen her show on Food Network this is one of her go to desserts – especially the butter! I am sure that it is delish!
Aubrey — Great question, and great idea! I would probably use a large muffin pan for these, actually!
Colette — It’s awesome!!
Drew — Really?! You’re so crafty!
Barb H — Cool!
Yum! That looks so good, I wish I has that right now! Did you make that, Or order it at a Restraunt?
Hannah F — I ordered this one at the restaurant 😉 Liberty Tree Tavern in Magic Kingdom.
Bless you for sharing this recipe with us!! An all time fav/must have in our family!!
Yummy! After seeing that I’ve decided to make a reservation there for lunch! Will be there 12/2!!
If you make these in a large (called “Texas” around here) muffin pan, how many does this make?
What do you top it with? From the picture I see vanilla ice cream and toffee pieces, is there also caramel sauce or something else?
Thanks!
Serves 5 or 6?!?!
How about just one…me!!!!
we’ve had these at Liberty Tree Tavern…..oh so yummy! I tried to get the recipe back then but couldn’t! Very excited about this recipe, but you forgot to say what size pan to bake this in! Looking forward to making this at home!
Actually this recipe has been around long before Paula Deen had a show & food netWork existed.
I found the recipe in ba cookbook put together by a “ladies ‘ auxillary I was in back in 1976.
It is fun to vary cake flavor & what you add to the topping. My D’D makes a pumpkin version
at Thanksgiving. This possibilities are endless. I like the idea of making individual
Cakes. Everything old is new again!
This is almost exactly the same recipe as a Gooey Butter cake which is a famous St. Louis dessert! If you leave out the toffee and chocolate chips in the top layer, it’s a Gooey Butter. I can’t wait to make this version.
What do you consider a large muffin pan? How about some dimensions.
haha…you know it’s an American recipe when it starts with “1 box of yellow cake mix”.
Looks yummy! I would love to try this recipe, but I am confused about what pan to use. Would a 9 by 13 pan work? I have no idea what a large muffin pan is.
Thanks! can’t wait to try this!
For those of you asking about a “Muffin Pan” – you may also know it as a cupcake pan. It is a pan that has 6 or 12 cups in it, that you would put liners in to make individual-sized muffins or cupcakes. (It kind of looks like a big metal ice-cube tray?) Here is a link to what it looks like, at Amazon:
http://www.amazon.com/Wilton-6-Cup-Jumbo-Muffin-Pan/dp/B000NBSI32/ref=sr_1_3?ie=UTF8&qid=1408987503&sr=8-3&keywords=texas+size+muffin+pans
Using the muffin pan is what gives you the individual round cakes, like what are served at Liberty Tree Tavern.
Now, if you’ll excuse me, I’m off to get some ingredients to make this myself 🙂
We have made this recipe about a dozen times now. It works best in Muffin Top Pans greased well and a mini rubber spatula to remove. It’s not quite as good in a baking pan. Also, unless Liberty Tree has brought it back recently, they no longer serve it
They still serve this for lunch as I just had it last week. I don’t think it is offered for dinner though.
I had this with my lunch at Linerty Tree a couple of weeks ago. I ended up sharing it with my whole family. (who all ordered something else)
Trying this recipe tonight.
So I’ve made this before and it is amazing. But it’s been a while. Do you put in the cake mix dry or do you add the other ingredients that the box calls for?
I made this, but the direction’s omission of optimal baking vessel makes executing this recipe quite dicey. I do not have a jumbo muffin tin, so I purchased round heavy-duty paper baking “pans” that are about 5 inches in diameter. I divided the ingredients among 6 of these, but upon baking, it was clear that the cake top ingredients were way too much. . . messy overflow! So, please Disney, what kind of pan/baking vessels to you recommend here?
Tasty but messy.
I just tried this dessert at Liberty Tree last week for the first time.
BEST Disney dessert ever! Can’t wait to try the recipe at home–thank you!!!
Yes Someone from Disney please give the pan size, because there is no way this was done in a muffin pan.
Wow…the directions on this are terrible. So for the bottom, is it supposed to be dry and crumbly? Do you bake that part first before you put the cream cheese mixture on? That butter in the cream cheese part? Is that melted or not?
I followed the instructions as written and my “cakes” came out as a sticky mess on top and a crumbly mess on the bottom. It, in no way, resembles the original.
For those of you not happy with this recipe or the somewhat misleading pan suggestions: may I suggest googling “saint louis gooey butter cake recipe?” Then, simply add some Heath or Skor bar pieces, along with chocolate chips or a chopped chocolate baking bar if you want, to the top (cream cheese) layer.
I’ve used this recipe as well as the gooey butter cake recipe. They’re virtually the same (as I said though, if using the St. Louis gooey butter cake recipe, add Heath or Skor bar pieces and chopped chocolate or chocolate chips to make it “Disney” style) though I’ve found the St Lois gooey butter cake recipe turns out better {just my humble opinion, of course 😉 }
Can we just use a round cake pan for this? I do not have a large muffin pan.
The only thing remotely close might be my 6 cavity jumbo muffin pan, but that is it. I am going to use my kitchen Aid artisan stand mixer to mix everything up.
Heather, I think the jumbo muffin pan would work.
I went to Liberty Tree Tavern in Magic Kingdom back in September 2018. I had this dessert and it was divine! I was thinking it was cooked in small cast iron skillet.. but now that I think about it.. it was placed in the cast iron skillet after it was cooked, topped with vanilla ice cream, then drizzled with caramel and chocolate. I can taste it now! Can’t wait to make this recipe! My boyfriend will be so surprised!
How do you measure 1 cup of Heath bar?
Cindy, I would chop it up and use a measuring cup.
Okay… made this dessert with my boyfriend a couple weeks ago. We went to add the 1 Tbsp of vanilla and ran a smidge short. He said he had extra in his cabinet, but it seemed like a lot to me. I told him not to worry about it because 1 Tbsp seemed like a lot of vanilla to me. He preheated the oven to 325 (yellow cake mix box said to preheat to 350, but we went with the details of this recipe.) We set the timer for 35 minutes and waited anxiously. It looked great, smelled great, and we couldn’t wait to try it after it was done baking. He pulled the cake out after 35 minutes. It was still pretty jiggly just pulling it out of the oven. I inserted the knife and it was still very much cake batter in the middle. Popped it back in another 10 minutes. After that, the top was getting to be kind of like a crust, but the middle was still really gooey.. still cake batter gooey. Tried for another 8 minutes, worrying the bottom of the cake would scorch. We finally decided to pull it out and not cook it any longer, but it was still pretty gooey. I’m not sure why the center never set up. I know it’s supposed to be a little gooey, but it was a little too gooey for my taste. Also, the vanilla was VERY overpowering. My boyfriend loved it and we agreed we would try to make it again another day. I’m so surprised I didn’t see anyone else comment on how strong the vanilla was. Maybe I did something wrong with the other ingredients? Anyway- we will be trying this recipe again, changing 1 Tbsp vanilla to 1 tsp. =)
I baked this today & made a couple of modifications based on the posted recipe – the cake portion seemed really thick, like cookie dough consistency, and maybe that’s normal, but it was impossible to spread. I added some heavy whipping cream to the mixture to make it more spreadable. (Later I looked up an actual ooey gooey cake recipe, and the cake part is made with 2 eggs, 1 stick of butter, and 1 tsp vanilla.)
For the gooey part, I only used 1 tsp of vanilla (vs 1 tbsp as listed). As another person said, that seems like A LOT of vanilla, and other similar recipes only have 1 tsp.
I used a pan that makes 6 4” rounds (could also be used to make muffin tops), and baked for the recommended 35 minutes. It needed a tad more time, so I peeled off the overflow and baked for about 5 more minutes. I let it cool in the pan completely.
To serve, we topped it with vanilla ice cream and drizzled with chocolate & caramel sauce. It was soooo rich but very tasty. I couldn’t finish mine.
Why do you not include Pinterest and Print buttons… or are we suppose to just copy it out by hand?
Had this at Liberty Tree on 9/5/2020. It was a square with 2 scoops of ice cream….yummy!
Ummm did that really say 1 pound of sifted powdered sugar? Please tell me that’s a typo…
Allison, that appears to be accurate — one pound of powdered sugar.