Yield: 20 servings

Gooey Butter Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

A St Louis tradition, this Gooey Butter Cake is simplified with it's easy cake mix option! Chewy Butter Cake crust with a gooey cream cheese filling!


For the crust:

  • 1 box yellow cake mix (just the dry mix)
  • ½ cup unsalted butter, softened
  • 1 large egg

For the filling:

  • 8 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the topping:

  • 2 Tablespoons powdered sugar, for topping


  1. Preheat oven to 325 degrees F. Spray a 13x9 baking dish with baking spray. Set aside.
  2. In a mixing bowl, combine cake mix, softened butter, and egg. Beat until combined, and crumbly.
  3. Pour into baking dish and press with palm of hand to create a firm crust.
  4. In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and eggs. Beat for about 3-4 minutes, scraping down sides of bowl as need.
  5. Pour over crust.
  6. Bake for 40-45 minutes until lightly browned. Remove and cool completely. Refrigerate for 4 hours. Sprinkle with powdered sugar before serving. ENJOY.


  • Use baking spray in your dish to prevent the gooey cake bars from sticking!
  • Make sure to let your butter and cream cheese come to room temperature. This is important!
  • Be sure to mix the filling layer well. Much like frosting, or a cheesecake, you want the cream cheese incorporated into the egg and powdered sugar. Beat for several minutes!
  • Top with powdered sugar. For whatever reason this cake looks very naked and bland. Top it with some powdered sugar to add a sweet decorative touch!
  • STORAGE: Keep cake in airtight container at room temperature for up to 4 days, or refrigerate for up to one week.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 238mgCarbohydrates: 34gFiber: 0gSugar: 23gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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