Apparently this thing called a Gooey Butter Cake is somewhat of a delicacy in St. Louis. As the story goes, a baker mixed some ingredients together in inaccurate proportions, but he decided to bake his concoction anyway and he ended up with this cake that is a little like a lemon bar in texture, but light in flavor. And, really, it is VERY easy to make. *Disclaimer: this is the first time I’ve made this recipe, so I can’t tell you if it’ll work in a dairy/egg free version, but I suspect that it would be just fine!*
- 1 gluten free yellow cake mix (I used this one)
- 1 c. butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
- 1 8 oz. package of cream cheese, softened
- 4 c. powdered sugar
- Preheat oven to 350 degrees
- In a bowl, mix the gluten free cake mix with 1/2 c butter, 2 eggs and 1 tsp. vanilla extract.
- Press cake mixture into the bottom of a greased 9×13 pan
- Using a stand mixer, whip the cream cheese. Add remaining eggs one at a time, stirring after each one is added.
- Pour in remaining 1/2 c. butter and 1 tsp. vanilla extract.
- Turn the mixer to low and add the powdered sugar a little at a time until all of the sugar is mixed in. Turn mixer on to medium speed and beat for about 30 seconds.
- Pour cream cheese batter over cake layer, smoothing with a spatula.
- Bake 40-45 minutes until browned on top. Don’t overcook because you want the filling to remain a little gooey.