Gooey Butter Cake(a St. Louis Original)
- 15m Prep Time
- 30m Cook Time
- 55m Ready In
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.
Ingredients
- 1 yellow pudding-in-mix cake mix
- 3 eggs divided
- 118 ml butter room temperature
- 454 g powdered sugar divided
- 1 cream cheese
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 yellow pudding-in-mix cake mix
- 1 cream cheese
Prepare
- 3 eggs, divided
- Bring 118 ml butter to room temperature
- 454 g powdered sugar, divided
Let's Cook
-
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.
-
Step 2.
Press the crumbly mixture evenly into the bottom of a 9-by-13-inch baking pan, forming a compact crust layer.
-
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.
-
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.