How to Make the Perfect St. Louis Gooey Butter Cake

For the cake base: – 1 box (18.25 ounces) yellow cake mix – 1/2 cup (1 stick) unsalted butter, melted – 1 large egg

For the gooey topping: – 1 package (8 ounces) cream cheese, softened – 2 large egg – 1 teaspoon vanilla extract – 1/2 cup (1 stick) unsalted butter, melted – 4 cups powdered sugar, sifted, plus more for dusting

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper. 

In a large mixing bowl, combine the yellow cake mix, melted butter, and egg for the cake base. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan. 

Gradually add the melted butter to the cream cheese mixture, beating until smooth. Slowly add the powdered sugar, mixing until well combined and smooth. 

Pour the cream cheese mixture over the cake base in the baking pan, spreading it out evenly. 

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly. 

Remove the cake from the oven and let it cool completely in the pan on a wire rack. As it cools, the cake will firm up and develop its characteristic gooey texture. 

Once cooled, dust the top of the cake with powdered sugar for a finishing touch.