Gooey Butter Cake(a St. Louis Original)
15m prep 30m cook 55m ready
A St. Louis original dessert with a buttery crust and gooey cream cheese filling, topped with powdered sugar. This classic cake is rich, sweet, and perfect for any occasion.
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.5 mg
- Iron: 0.28 mg
- Magnesium: 2.01 mg
- Phosphorus: 34.3 mg
- Potassium: 23.4 mg
- Zinc: 0.19 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. In a mixing bowl, combine the cake mix, 1 egg, and the room-temperature butter. Mix until the mixture is crumbly and holds together when pressed.
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Step 2.
Press the crumbly mixture evenly into the bottom of a 9-by-13-inch baking pan, forming a compact crust layer.
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Step 3.
In a separate bowl, blend three-quarters of the powdered sugar (reserve the remaining quarter for topping), the cream cheese, and the remaining 2 eggs. Beat until the mixture is smooth and creamy. Pour this filling over the pressed crust in the pan, spreading it evenly.
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Step 4.
Bake for 30 minutes, or until the top is golden brown and the edges are set but the center is still slightly jiggly. Let the cake cool in the pan for about 10 minutes, then press the reserved powdered sugar evenly over the top of the warm cake. Allow to cool completely before cutting into squares.
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