Happy National Gooey Butter Cake Day! When I first read of this unusual "holiday", I remembered that I had highlighted this recipe a few years ago and so I am rerunning the post from 2018. I have not had occasion to make this delicious dessert in more time than I can recall, but it worth sharing. St. Louisans love their gooey butter cakes! Legend has it that a local German baker erroneously created this cake back in the 1930s when he reversed the proportions of flour and butter. There are many versions of this recipe, but this one of my mother's is my favorite. It's very simple since it begins with a cake mix. I made one this weekend to take to church, so I decided to share the recipe with you in case you want to try it. Be imaginative with the cake mix you use. Spice, red velvet and chocolate all yield delicious results, too!

No-Fail Gooey Butter Cake

1 stick of butter, melted

1 yellow cake mix (or any flavor)

1 egg

Mix these ingredients (by hand) thoroughly until no lumps are visible.

Press into a greased 9x13 pan.

Set aside.

Now mix 8 oz. cream cheese (room temperature and cut into 6-8 cubes to make it mix more quickly),

1/2 teas. vanilla,

1# confectioners sugar (I saved out maybe an ounce to use to sift onto the finished cake),

2 eggs. 

Beat to combine and then beat for 3 minutes (yes, 3).

Pour over the cake mix in the pan.

Bake at 350 degrees 30-45 minutes until light golden brown.

Top dress with sifted confectioners sugar when cooled.

For a printable version, click here. As always, scroll all the way to the bottom of the page and click on "print page" to get a copy of the recipe. 

                              Enjoy!