Gooey Butter Cake

We are so lucky to have our nephew from Arizona visiting us this summer. When I asked him what foods he would like me to make while he was here, he asked if we could make Gooey Butter Cake. With both of us originally from St. Louis, we always enjoy eating those foods which are hometown favorites. The story behind this cake originally dates back to the 1930s when a St. Louis baker accidently reversed the proportions of flour and sugar while trying to make a regular cake. What developed was this cake which consists of wonderfully sweet, buttery goodness. On eating that first bite of cake, it immediately brought me back to all of those fond memories of growing up in St. Louis.


1 box yellow cake mix ( I used Duncan Hines butter recipe)
1 stick of butter
¾-1 box powdered sugar (reserve approx. 1/4C powdered sugar to sprinkle over top)
3 eggs
1 (8oz) pkg cream cheese
1 tsp vanilla

Mix cake mix, 1 egg and melted butter

cake mix in bowl

cake mixed in bowl

Pat into bottom of ungreased 9×13-inch glass baking dish.

batter in dish

Mix powdered sugar, 2 eggs, cream cheese and vanilla.

powdered sugar and egg

Stir until well mixed.

mixture in bowl

Pour over the top of the cake mixture, making sure that the cream cheese mixture gets to the edges.

Bake at 350 degrees for approximately 45-50 minutes or until edges brown.

baked dish

Sprinkle with remaining powdered sugar and cool.

finished with powdered sugar

Adapted from: A Taste of the Hill by St. Ambrose Parish


1 Comment »

  1. Chris said

    I remember this when I was a kid – these are the greatest!

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