Dessert: United States – St. Louis Gooey Butter Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 35 min

Additional 20 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 box yellow cake mix (about 15.25 oz (432 g))
1 / 2 cup (120 ml) (1 stick) unsalted butter, melted (4 oz (113 g))
3 large eggs
8 oz (225 g) cream cheese, softened
2 1 / 2 cups (300 g) powdered (confectioners’) sugar
1 tsp (5 ml) vanilla extract
Optional: 1 tsp (2 g) lemon zest

Show original ingredient measurements

1 box yellow cake mix (about 15.25 oz / 432 g)
1 / 2 cup (1 stick) unsalted butter, melted (113 g)
3 large eggs
8 oz (225 g) cream cheese, softened
2 1 / 2 cups (300 g) powdered (confectioners’) sugar
1 tsp (5 ml) vanilla extract
Optional: 1 tsp (2 g) lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.  
2. Combine cake mix, melted butter, and one egg; press this mixture firmly into the bottom of the prepared pan to form the crust.  
3. For the gooey topping, beat softened cream cheese until smooth, then add powdered sugar, remaining eggs, and vanilla (and lemon zest if using) until well combined.  
4. Pour the cream-cheese mixture over the crust and spread evenly.  
5. Bake 30–35 minutes until the top is set but still slightly jiggles in the center.  
6. Cool completely in the pan (refrigerate to fully set), then slice into squares and dust with extra powdered sugar before serving.