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The Best St. Louis Gooey Butter Cake Recipe

Course: Dessert
Servings: 0
Author: Nancy Hug

Ingredients

  • 1 box yellow cake mix with pudding in the mix Pillsbury works best
  • 4 extra large eggs
  • 1 stick melted butter
  • Pure vanilla extract
  • 1 8 oz. package cream cheese
  • 1 box powdered sugar 3 1/2 cups
  • Crisco or pam for greasing pan
  • Equipment:
  • 9 X 13 Pan
  • Mixer

Instructions

BUTTER CAKE MIXTURE:

  • Get 9 x13 pan and grease with Crisco on the bottom and all sides.
  • Put yellow cake mix in mixing bowl. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 extra large eggs, 1 stick of melted butter in microwave about 35 seconds, and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very most feel to it. Take cake batter and spread evenly through 9 x 13 pan so it evenly covers the bottom of the pan.
  • Clean off mixers and mixing bowl.

GOOEY MIXTURE:

  • Melt cream cheese in microwave about 45-50 seconds.
  • Put 3/4 of the powdered sugar in mixing bowl setting aside about 1/4 of the box for topping to sprinkle on after the cake is baked and cooled. In mixer add 3/4 powdered sugar, melted cream cheese, and 2 extra large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture and layer on top of the cake batter mixture in pan.

COOKING INSTRUCTIONS:

  • Here at sea level we bake it at 350 for 30-40 minutes or until the top of the cake is browned (Note: Kerry baked hers for 35 minutes and thought it was perhaps slightly over-baked). You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well.
  • Once cooked remove from oven and let cool about two hours before cutting and adding remaining powdered sugar. Add remaining powdered sugar to coat/cover top of cake, cut like brownies and serve.

Notes

Add sliced almonds and coconut to top of batter before baking
Recipe By: Nancy Hug