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Gooey Butter Cake – Make a simple and easy St. Louis style gooey butter cake using a cake mix. Ooey gooey recipe for the best dessert you’ll ever have!
Growing up in St. Louis, gooey butter cake was a pretty popular dessert. My mom made it every once in awhile, and it was always so good.
St. Louis gooey butter cake is the perfect mix of ooey gooey, chewy, cream cheese deliciousness. With a chewy edge, crackling top, and soft gooey middle, it’s the best of the best when it comes to dessert recipes.
The original butter cake recipe comes from a school cookbook (from my elementary school), but I kinda changed it up just a little bit.
If you love this gooey butter cake, you’ll love my pumpkin gooey butter cake too.
I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR GOOEY BUTTER CAKE!
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious ooey gooey butter cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
ST. LOUIS GOOEY BUTTER CAKE
Gooey butter cake was a staple growing up in St. Louis. St. Louis foods are the best!
I know right where you can find the best gooey butter cake in that wonderful city too. In fact, this yummy dessert is one of my 5 reasons why you should visit Soulard Market!
WHY USE A CAKE MIX?
Back in the day, cake mix recipes were pretty popular. We’d make all kinds of easy cake mix desserts, like cake mix cookies and cake mix cakes.
My favorite lemon cake recipe uses a box cake mix.
The recipes were easy, simple, and always delicious. And back then box cake mix hardly cost anything, definitely less than a dollar.
This recipe comes from those bygone days. And while I plan on developing an actual gooey butter cake from scratch, as in no cake mix, I’m not sure it can beat this family favorite recipe.
CAN I FREEZE GOOEY BUTTER CAKE?
While I’ve never needed to freeze it, I see no reason why you can’t freeze this cake. Just make sure it’s covered well so it doesn’t get freezer burn.
Also, allow enough time for it to thaw once you’re ready to get it out and serve it.
TIPS FOR HOW TO MAKE AN OOEY GOOEY BUTTER CAKE
First up, the crust…
Start by melting the butter. Then beat 2 eggs and mix together with the butter.
And here’s where the cake mix comes in… You’ll need to mix that butter and egg mixture together with the cake mix. Then spread the mixture in an un-greased 9″x13″ cake pan.
Next up, the filling…
Mix together the other 2 eggs, cream cheese, and powdered sugar.
Then spread it over the crust as a second layer to the cake.
And that’s it! You’ll bake it for about 40 minutes, or until a toothpick comes out barely gooey.
After it’s cooled for about 10 to 15 minutes, you can dust it with powdered sugar.
IF YOU LOVE THIS RECIPE, HERE ARE A FEW MORE CAKE MIX RECIPES YOU WILL LOVE:
KITCHEN TOOLS YOU’LL NEED TO MAKE GOOEY BUTTER CAKE
Powder Shaker – Such a nifty tool for dusting powdered sugar on your cake evenly; and it comes with stencil designs you can use for other sweet recipes.
GOOEY BUTTER CAKE RECIPE
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- 1/2 cup salted butter
- 4 large eggs
- 1 box yellow cake mix, *
- 8 oz. cream cheese
- 3 3/4 cups powdered sugar
- Pre-heat the oven to 350°.
- Start by melting the butter for the crust.
- Beat 2 eggs and mix together with the melted butter.
- Mix the butter and egg mixture with the cake mix.
- Spread the mixture in an un-greased 9"x13" cake pan.
- Mix together the remaining 2 eggs, the cream cheese, and the powdered sugar.
- Spread the mixture onto the crust as a second layer to the cake.
- Bake at 350 degrees for about 40 minutes, or until a toothpick or cake tester comes out barely gooey.**
- Once the cake is fully cooked, remove it from the oven and allow it to cool for about 10 to 15 minutes.
- Then using a powder shaker, sprinkle powdered sugar lightly over the entire cake.
- Allow the cake to cool completely before serving.
*You can also use a butter recipe yellow or white cake mix for this recipe.
**If you’re not sure if the cake is done, you can check the internal temperature of the cake with a baking thermometer (see above commentary for more).
Serving Size:12 people
Amount Per Serving: Calories: 460 Saturated Fat: 9g Cholesterol: 103mg Sodium: 466mg Carbohydrates: 73g Sugar: 56g Protein: 4g