📝 About This Recipe
Born from a happy accident in a 1930s St. Louis bakery, this legendary Midwestern confection is a masterclass in texture and decadence. It features a dense, buttery yeast-raised or cake-like base topped with a rich, molten cream cheese layer that settles into a signature 'gooey' center. This isn't just a dessert; it's a sugary piece of Missouri history that strikes the perfect balance between a chewy blondie and a silky custard.
🥗 Ingredients
The Cake Base
- 1 box Yellow Cake Mix (standard 15.25 oz size)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 1 Large Egg (at room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
The Gooey Filling
- 8 ounces Cream Cheese (full fat, softened to room temperature)
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsalted Butter (melted and cooled)
- 3 1/2 cups Powdered Sugar (plus extra for dusting)
- 1/4 teaspoon Salt (fine sea salt)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch glass or ceramic baking dish with butter or non-stick cooking spray.
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2
In a large mixing bowl, combine the yellow cake mix, melted butter, one egg, and vanilla extract. Stir with a sturdy spatula until a soft, dough-like consistency forms.
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3
Transfer the cake base dough to the prepared baking dish. Using clean, slightly floured hands, press the dough evenly into the bottom of the pan to form a crust. Ensure it reaches all the way to the corners.
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4
In a separate clean bowl, beat the softened cream cheese with an electric hand mixer on medium speed for about 2 minutes until completely smooth and lump-free.
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5
Add the two remaining eggs and the vanilla extract to the cream cheese. Beat until well combined, scraping down the sides of the bowl as needed.
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6
Reduce the mixer speed to low and gradually add the 3 1/2 cups of powdered sugar and the salt. Mix until the sugar is incorporated.
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7
Slowly pour in the remaining 1/2 cup of melted butter while mixing on low speed. Continue mixing just until the filling is glossy and smooth.
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8
Pour the cream cheese mixture over the cake base in the baking dish. Use a spatula to spread it evenly to the edges.
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9
Bake in the center rack of the oven for 40 to 45 minutes. The edges should be golden brown and slightly puffed, but the center should still have a distinct 'jiggle' when the pan is gently shaken.
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10
Remove from the oven and place the pan on a wire rack. It is crucial to let the cake cool completely in the pan (about 2 hours) to allow the gooey center to set correctly.
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11
Once cooled, dust the top generously with additional powdered sugar using a fine-mesh sieve.
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12
Slice into squares and serve. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
💡 Chef's Tips
Do not overbake! The secret to this cake is the underdone, gooey center; if it doesn't jiggle, it's overcooked. Always use room temperature cream cheese and eggs to ensure a silky smooth filling without lumps. For a more authentic 'bakery' style, you can substitute the cake mix base with a sweet yeast dough recipe. Wait until the cake is completely cool before dusting with powdered sugar, or the sugar will melt into the cake. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
🍽️ Serving Suggestions
Serve with a strong cup of black coffee to balance the intense sweetness of the cake. Top with fresh tart raspberries or sliced strawberries to add a bright acidity. A dollop of unsweetened whipped cream helps cut through the richness. Pair with a glass of cold milk for the ultimate nostalgic Midwestern experience. Slightly warm individual squares in the microwave for 10 seconds before serving for maximum 'gooeyness'.