Gooey Butter Cake

gooeybuttercakeThis recipe hails directly from St. Louis. A true midwestern treat, this cake is moist and delicious. This just happens to be one of Paula Dean’s signiture desserts.


  • Cake:
    • 1 (18 1/4 oz) package yellow cake mix
    • 1 egg
    • 1 stick butter, melted
  • Filling:
    • 1 (8 oz) package cream cheese, softened
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 stick butter
    • 1 (16 oz) box powdered sugar


  1. Preheat oven to 350°.

    Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.

    Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

  2. Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
  3. Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar “crust”, so don’t over bake!).
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