The story behind gooey butter cake is that it was first created in a St. Louis bakery by accident during the 1930s. The bakery had two types of butter, each used for making different items. A rookie baker used the wrong type of butter for a recipe, and the result was a gooey butter cake. The new cake, served as a breakfast pastry or coffeecake, sold well, so the bakery continued making it, and soon other local bakeries followed. More recently, the cake has been popularized by celebrity chef Paula Deen, causing the recipe to spread to other parts of the country.
Recipe Servings: 15
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
-
cake
- Nonstick cooking spray, as needed to grease dish
- 1 package (15–16 oz) yellow cake mix
- 1 large egg
- 8 Tbsp (1 stick) butter, melted
-
filling
- 1 package (8 oz) cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 8 Tbsp (1 stick) butter, melted
- 2 cups powdered sugar, plus a little extra to dust the cake
Directions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking dish with nonstick cooking spray.
- Mix together the cake mix, egg, and melted butter using an electric mixer.
- Press the batter evenly into the bottom of the prepared dish using your fingers.
- Beat the cream cheese in a large bowl using an electric mixer until smooth.
- Add the eggs, vanilla, and melted butter, beating until combined.
- Add the powdered sugar and mix well.
- Spread the filling evenly over the cake batter in the baking dish.
- Bake for 40–50 minutes, or until the edges are brown.
- Remove the cake from the oven. Let it cool completely before dusting it with powdered sugar and slicing it.
Cake
Filling
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