Gooey Butter Cake a la St. Louis, Mo
The cake is so moist and buttery, with the creamy cream cheese topping, absolutely stunning. And it is so easy to make, everyone loves it.
Yield
16 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
dry (18 oz) |
*
|
| ¼ | pound |
butter
melt, cool |
|
| 2 | large |
eggs
slightly beaten |
|
| Filling | |||
| 1 | Package |
cream cheese
(8 ounces) soft |
*
|
| 1 | pound |
powdered sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
dry (18 oz) |
*
|
| 113.4 | g |
butter
melt, cool |
|
| 2 | large |
eggs
slightly beaten |
|
| Filling: | |||
| 1 | Package |
cream cheese
(8 ounces) soft |
*
|
| 453.6 | g |
powdered sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Blend cake mix, butter and eggs together well in medium mixing bowl until crumbly but moist.
Pat mixture evenly over bottom of Pam sprayed jelly roll pan.
Pat it lightly but evenly.
Set aside while you preheat oven to 350℉ (180℃) and prepare the filling.
Combine cream cheese, sugar and vanilla well in 2-qt bowl, beating with mixer on medium speed until smooth, about 5 minutes.
Pour over cake mix layer.
Place on center rack of oven and bake at 350F, about 30 to 35 minutes or until golden brown and top looks like a nicely baked cheesecake would.
Cool in pan on rack 1 hour.
Cut into neat serving squares and refrigerate, covered in plastic wrap to serve within a few days.
Note: does not freeze well.
