Gooey butter cake

I ate the most delicious thing a couple of weeks ago. Gooey butter cake. And boy was it GOOEY! My wonderful boss Amanda brought some back from her trip home to St. Louis, Missouri. The yummy, butter gooeiness is a St. Louis tradition and I’m so happy it was brought into my life. Food like this is why my jeans have been fitting tighter, my jogging harder and my teeth more sensitive lately!

She also brought home a pumpkin (my favorite!) gooey butter cake flavor and it was AMAZING. So, I’d like to share her recipe!

Photo: Tina Vega/Flickr

St. Louis Pumpkin Gooey Butter Cake (made from scratch)

1 (18 1/4 ounce) package yellow cake mix

1 egg

8 tbs butter, melted


1(8oz) package cream cheese, softened

1(15oz) can pumpkin

3 eggs

1 tsp vanilla

8 tbs butter, melted

1(16oz) box powdered sugar

1 tsp cinnamon

1 tsp nutmeg

Preheat oven to 350

To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9in baking pan. Prepare filling.

To make the filling: IN a large bowl beat the cream cheese and pumpkin until smooth. add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream.

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