If you have never tried a Gooey Butter Cake you must really treat yourself!! This is one of those regional recipes. It is a St. Louis original recipe or at least that is what I have always been told and I believe to be true. You will not be disappointed at all. You will fall madly in love with this recipe.
Preheat the oven to 350 degrees. Butter one 9×13 inch cake pan. Mix the cake mix, melted butter and one egg in a medium size bowl.
Pat gently into the bottom of the pan. Set aside while you make the top layer.
Mix the remaining two eggs with the cream cheese, vanilla and the powdered sugar. Pour over the top of the bottom crust. Do NOT mix the layers together. Bake for 40-45 minutes. Wait until completely cool to cut.
Doesn’t it look delicious and it is as easy as pie!!
PrintGooey Butter Cake
Ingredients
- I yellow butter cake mix
- 1/2 cup butter melted
- 3 eggs
- 8 ounces cream cheese (1 box)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees
- Grease a 9×13 inch baking pan.
- Mix cake mix, melted butter and one egg. Pat gently into the bottom of the pan with your clean fingers.
- Mix cream cheese, vanilla, 2 eggs and powdered sugar with hand or stand mixer until well blended. Pour on top of the bottom layer. Do NOT mix the two layers together. Bake for 40-45 minutes until golden brown.
- Sprinkle with powdered sugar.
Notes
- Cool completely before cutting.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
How much cream cheese? it is not listed in the ingredients at all.
8 ounces or one box. So very sorry. Sometimes it is hard to raise young children and be a food blogger!!
thank you 🙂
It says 8 oz in the list of ingredients
Can I make this in lemon?
Yes of course just use a lemon cake mix. There are a lot of different variations of this recipe.
please can you tel me what yellow butter cake mix is (uk)
thanx
It is a cake mix that is flavored yellow butter but you can use just a yellow cake mix or white cake mix. Please let me know if you have any more questions.
I baked the cake mix for about 15 min then poured the cream cheese topping then baked another 30 min. Came out not as soft and running
Thanks for the heads up. I have never had much trouble with it being runny. Of course you need to let it cool all the way. Perhaps I did not mention that in my recipe. Are you by chance at a high altitude?
No.. im in chicago..tryed it both ways.
My husband loved it.and my co-workers. Love love your recipes.
THANK YOU!!
You are so very welcome. I am tickled pink that you love my recipes.
I don’t think you are supposed to bake the cake at all, first, but together.
Yes you bake it all together…not as separate layers.
Do I follow the cake mix instructions when you say mix cake mix meaning my cake mix is pillsbury it requires 3 eggs butter and water. Or am I just using the dry cake mix and adding the one egg and butter for the first step.
Just use the dry cake mix and add the egg & butter! Happy baking!
I Absolutely Love this recipe! I follow it exactly as you’ve written minus the powdered sugar on top and it’s scrumptious! I get so many compliments when I make this, I feel like Betty Crocker!!
Thanks
So much fun to hear your success! I am sure you are putting Betty to shame!
Happy Cooking!
hi there, this sounds yummy and I would love to make this, is there any chance you can convert this to uk measure and ingredients? would be so grateful – thank you
I really want to try this cake receipe but I don’t like cream cheese or cheese for that matter, can I substitute it for something else?
I am sorry but that is really an important part of that cake. It really does not end up tasting like cream cheese. 🙂
is it ok if using 15.75 oz box cake mix? i know some recipes are with the 18 oz box
Sure it will be fine. I have made this recipes with all different kinds of cake mixes.
Made the Gooey Butter Cake for this weeks after dinner snack and it turned out perfectly. This is a keeper. Thank you for your recipes. Happy new year to you and yourn
Should we refrigerate these if I’m planning to serve it two days after baking?
Yes that far in advance I would refrigerate it however take it out of the frig an hour or so before serving….trying to get closer to room temp.
Is there any way to mix the cream cheese layer without having a mixer?? Or do i NEED a mixer for this recipe??
Thanks in advance
No you could probably mix it by hand if your cream cheese was good and soft. Happy baking.
Very nice receipe
Thank you!! 😉
Is it possible to double this? Will it still turn out ok if I tried to? What do you think? I’ve made it exactly how it said a few times now and I have a pan that’s slightly larger then 9×13 and the bars were so thin, I’m hoping to make a double batch and have it be thicker?
To be honest I have never tried it so I am not sure. If you did cooking time may need to be increased.
Made this 2 weeks ago…it was a family hit!! While it wasn’t ‘gooey’ at all, it was absolutely a winner!!
So glad that you liked it. We in and around St. Louis kind of find it gooey! LOL! Thanks for stopping by and leaving such a nice complement!
Love this, the key to the gooey part is to not overbake I have found to check 10 min before it is supposed to be done
How could this recipe be adapted for high altitude (6500′) baking? Thanks!
You know I really don’t have much experience with that but I did find this article that might be helpful. High Altitude Cake Baking