You do know Gooey Butter Cake is a St. Louis thing, right? And people who are not born and raised in St. Louis shouldn’t really post about it!{I kid)
Me?….yep, born and raised, so I’m pretty sure that makes ME qualified. Don’t go looking at places like The New York Times, for a St. Louis Gooey Butter Cake recipe, because, it’s not the kind of Gooey Butter Cake any St. Louisan’s (that I know) make……I’m just sayin’ {wink}.
Don’t get me wrong, I’m sure that cake is scrumptious as all get out too, it’s just not exactly the way WE St. Louisan’s make it.
Gooey Butter Cake is a dessert like no other. I’m not even really sure why it’s called a “cake”. The magic of cream cheese, sugar and egg creates a dessert that is irresistible. While a simple boxed cake mix makes it incredibly easy.
Ok, so grab your apron and lets get started. I’m going to show you the REAL recipe. It’s really really easy, so don’t be all nervous.
**DISCLAIMER: I will not be held accountable any weight that may be gained from this recipe. Bake and eat at your own risk.
(recipe below)
Pat your cake mix crust into a 9×13 pan.
Pour the filling
Then enjoy a nice cup of coffee and get the kids to clean the kitchen while it bakes.
Can’t get any easier than that {wink}
Summary: This coffee cake is a St. Louis tradition, where the cake becomes the crust and holds a gooey cream cheese and butter filling. It’s generally served for breakfast, but can easily make an appearance on any dessert table.
Ingredients
- 1 Box Yellow Cake Mix
- 1 large Egg
- 1 Stick butter or margarine, melted
- 8 oz cream cheese, softened
- 2 large eggs beaten
- 2 cups powdered sugar
Instructions
- Preheat oven to 325°
- Combine, Cake mix, 1 egg and melted margarine or butter.
- Press into a greased 9×13 pan with your fingers
- Blend, cream cheese, 2 beaten eggs, and powdered sugar until smooth.
- Spread over first batter.
- Bake for 40-45 minutes, or until edges are brown.
- Dust with powdered sugar on top after cake has cooled
© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
http://tidymom.net/2011/st-louis-gooey-butter-cake-recipe/
I like to make this a day or so ahead of time, because I actually like it better when it’s a day or two old the gooey center firms up more. (I don’t like runny gooey)
Make this, and you can call yourself a St. Louisan for the day!
ENJOY!!
You may also enjoy my Nutella Gooey Butter Cake recipe.
About TidyMom
Hi dear Cheryl!!!
I´m from Brasil and I´d love to make this yummy cake to my family, but how can I substitute the 1 Box Yellow Cake Mix here in Brasil??? Do you have any idea???
I love your blog!!
Thank you!
@Ana
look up a good yellow cake Recipe (1 cake serving)
Oh My Goodness. That is about all you need to say.
I have never heard of these before and I’m thinking they might be a problem if I made them. I’m not known for my self control around baked goods.
So glad I stopped by from the Thirty Handmade Days Link Party!
gooey and butter in the same sentence – you have my attention!
I just love gooey treats and my little son is also a great fan of this kind of treats! Thank you for sharing the recipe with us!
I made this cake once before and it was definitely not as pretty, but it was delicious!! Great recipe!
Here inthe south we call it a Chess Cake
sooo easy and so delicious! I also use a lemon cake mix
Sometimes for delish and easy lemon bar flavor!
I agree these are close to what we call a Chess Pie.. I love the idea of using a lemon cake mix.. I love anything with lemon…
Thank you so very much for posting this recipe. I lost my recipe several years ago, and have been looking for this reipe again ever since. You are so very correct that this is definitely a St. Louis tradition. I grew up looking forward to Sundays, this was the day that we visited my grandparents after church and this was our breakfast.
Just re-pinned this. Holy. Moly.
Yes please!
St. Louis is known for this wonderful confection. Tradition has it that is originated on “The Hill” the Italian enclave in St. Louis, known for its wonderful Italian bakries. Everyone in this town loves this cake. When you buy it in the bakeries around here it is usually 8×8 and served for breakfast. If you haven’t ever heard of it or tasted it, this recipe is wonderful. Ooey gooey sweet dessert or breakfast treat. TRY IT–you’ll fall in love!
I never heard the St. Louis part before, but the base recipe I have is almost the same.
(It called for a whole pound of powdered sugar, but I cut it to 2.5 cups and it is still plenty sweet.)
My family loves the pumpkin and pineapple variations. The pumpkin tastes extra good with some real whipped cream on top.
I haven’t heard of the pumpkin or pineapple versions.. could you post the recipes?
St. Louis has so many yummy things the rest of the country just doesn’t. Pork steaks, toasted ravioli, & Gooey Butter cake to name a few.
Love Gooey Butter Cake – get it every time we’re in the LOU – I will be trying this recipe this weekend! Thank you!
I have been looking for a recipe for REAL gooey butter cake (I live in Arizona now and I’m going through withdrawals). This looks like something I’d get at Schnucks or Dierbergs! Can’t wait to try it.
My mom’s from St. Louis, I’m from the area and worked in St. Louis for almost 17 years before movng to California. I miss all the good things we had back there. Thank you so much for posting this recipe. I’m going to make it for my husband. I make goey butter cookies and my co-workers drool over them. Wait til the cake hits them.
I’ve made this cake for yrs only its always been called a SUGAR CREAM CAKE! We love it. I make it every yr fir my business partners BDay. Her fav. I love to substitute the yellow cake mix for dif flavors. Lemon, Chocolate, and Cherry Chip are great examples. They taste great! Even Fingertips adds a little kick. It was neat finding smone else that knows this cake. I know of it being over 20 yrs old and I got it from my sister. I know Paula Dean has a Chocolate one she does. Its so yummy and rich and goes a long ways. Might have to make another one soon!! LOL
Paula dean makes this cake and it’s to die for!! In the filling add another
Stick of melted butter and add some flavoring in it! One one my favorites that I make is
A butter pecan cake with pecan flavoring in the filling. Or a strawberry cake with the vaNella extract. You cam play around with it and make it your own!!!!
I hate you.
I’ve been resisting looking up this recipe. I will make it now.
Growing up (St.Louis of course) we made these at every get together we had and then some. Now I live in Colorado and still make them and think of back home in Missouri. I agree it is even better after it sits. Now I want one in my face. LOL
Tried this recipe today after having just found it yesterday. Great turnaround, if you ask me. We all loved it! Thanks so much for sharing!
I have been looking for this for years!!! I wasn’t born and raised in St. Louis, but I did spend 4 years in Floressent MO. My sister and I had some great friends that were native to St. Louis and they made this just about every week. I’m thinking they made them in 2 8X8 pans. Nevertheless, I’m making it tomorrow…Yippie Skippie!!!!
Made this today. Love it! Love it! Love it! and so with my 8-yr-old son and my hubby. Thanks.
I’ve had these wonderful deliciousness before, but always felts so cheated because I could only have a forkful because I eat sugar free. So, when I saw this recipe, and how simple it was, I knew I could make some substitutions to make it sugar free. I used Pillsbury Sugar Free Yellow Cake and made my own powdered sugar using 1 1/4 cup of granulated splenda and 1/4 teaspoon cornstarch which I blitzed for 1 minute in my vitamix (Splenda is sweeter than sugar so you don’t need as much. This didn’t affect the texture or consistency of my cake). I followed the rest of the recipe as you suggested. I am so happy I found this and am extremely pleased with my sugar free version of this amazing treat!
Loooove the recipe! However, I wanted to know if I can substitute the cake batter for bisquick. Will that work as well?