This weekend was spent eating, bowling, relaxing, and watching football. This was the star of the weekend: St. Louis Style Gooey Butter Cake. Brad and I were fortunate enough to travel to St. Louis last month for a gorgeous wedding. While we were there, we discovered gooey butter cake.
Brad enjoyed it so much that he asked if I could try to figure out how to make it. I've made it several times now and every time it has been hit. Here's the recipe for ya!
- 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
- 3 1/2 cups powdered sugar
- Crisco or pam for greasing pan
- 9 X 13 Pan
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 (melt in the microwave about 35 seconds), and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very moist 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.
- Melt cream cheese in microwave about 45-50 seconds.
- Put 3/4 (about three cups) of the powdered sugar in mixing bowl; set aside about 1/2 cup for topping to sprinkle on after the cake is baked and cooled. In mixer add 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.
- Bake it at 350 for 30-40 minutes or until the top of the cake is browned. 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.