- The Crust:
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg
- __________________________
- The Filling:
- 1 (8oz) cream cheese, softened
- 2 eggs
- 1 pound box powered sugar
- 1 tsp vanilla
Gooey Butter Cakes are a staple in Saint Louis food culture. The cake was supposedly first made by accident in the 1930s by a St. Louis-area baker who was trying to make regular cake batter but reversed the proportions of sugar and flour. It’s been on the list of famous Saint Louis foods ever sense.
Please note for our UK readers powdered sugar is the same as icing sugar. This recipe is from the kitchen of my friend Jenn.
In a mixing bowl, add one dry cake mix (just the powdered mix, not the other ingredients called for on the box), melted butter and 1 egg. With your hands press the mixture into an ungreased 9x 13 inch cake pan.
In a second bowl, cream together 2 eggs, the powdered sugar, cream cheese, and vanilla. Pour over the pressed cake mixture. Spreading the batter to the edges of the pan. Bake at 350°F/ 175°C for about 35 minutes.
*When you take the cake out of the oven it won’t look quite done. It’s supposed to look that way.
Let the cake cool in the pan. As the cake cools it will set. I also dust a little powdered sugar on the top once cooled.
Photo by playfullibrarian via Flickr using a CC-BY license.
