Entree: United States – Midwestern United States (Missouri / St. Louis) – Gooey Butter Cake

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 box (15.25 oz / 432 g) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted, 113 g (for crust)
- 3 large eggs, approx. 50 g each (1 for crust; 2 for filling)
- 8 oz (225 g) cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, melted, 113 g (for filling)
- 2 cups (240 g) powdered sugar (filling)
- 1/2 cup (60 g) powdered sugar (for dusting)
- 1 tsp (5 ml) vanilla extract
- Pinch fine salt
- 8 slices thick-cut bacon, approx. 8 oz (225 g)
- 5 oz (140 g) arugula (peppery salad greens)
- 1 cup (150 g) cherry tomatoes, halved
- 1/3 cup (35 g) thinly sliced red onion
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup (120 g) plain Greek yogurt or crème fraîche for serving

Instructions

Short Description:
A St. Louis–style Gooey Butter Cake with the classic dense, sticky butter-and-egg filling over a cake-base, served here as a complete main-course brunch-style meal with crisp bacon and a peppery arugula salad for balance.

Regional Notes:
This is the St. Louis original-style Gooey Butter Cake: a yellow cake base topped with a dense, sweet, sticky filling made with butter, sugar, and eggs. To present it as a Midwestern main-course meal, it is paired with crisp smoked bacon and a simple arugula salad—common accompaniments at Midwest brunches—while retaining the characteristic gooey filling and cake crust that distinguish the St. Louis version.

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23 x 33 cm) baking pan and line with parchment paper, leaving an overhang to lift the cake out later.
2. Make the crust: in a medium bowl, combine the cake mix, 1/2 cup (113 g) melted butter (for crust), and 1 large egg (approx. 50 g). Stir until a moist crumb forms.
3. Press the crust mixture evenly into the bottom of the prepared pan, using your fingers or the bottom of a measuring cup to create a compact, even layer. Set aside.
4. Prepare the filling: in a mixing bowl, beat the cream cheese until smooth. Add 1/2 cup (113 g) melted butter (for filling) and beat until combined.
5. Add the 2 large eggs (approx. 50 g each), powdered sugar (2 cups / 240 g), vanilla extract, and a pinch of salt. Beat on medium speed until the mixture is very smooth and pourable—scrape the bowl to ensure even mixing. The filling should be thick but spreadable; it will be dense and sticky when baked.
6. Pour the filling over the prepared crust and spread gently to the edges with a spatula, keeping an even layer.
7. Bake in the preheated oven 35–40 minutes, until the edges are set and lightly browned but the center still jiggles slightly (the center remains gooey). Avoid overbaking—the signature is a gooey center.
8. Meanwhile, cook the bacon: in a skillet over medium heat, cook the 8 slices of thick-cut bacon until crisp, turning as needed, about 8–12 minutes depending on thickness. Transfer to paper towels to drain, then chop or crumble when cool.
9. Make the salad: in a small bowl whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 ml) Dijon mustard, salt and pepper to taste. In a salad bowl toss 5 oz (140 g) arugula with halved cherry tomatoes and sliced red onion; dress just before serving.
10. Remove the cake from the oven and let cool on a rack for 30 minutes, then dust the entire top with 1/2 cup (60 g) powdered sugar. Allow the cake to cool to warm (about 1–2 hours) so the filling firms slightly but remains gooey.
11. To serve as an entree: lift the cake from the pan using the parchment overhang and cut into 6 generous squares. Plate each square with a portion of the arugula salad alongside. Scatter crumbled bacon over each cake slice (or serve bacon on the side). Add a dollop of Greek yogurt or crème fraîche if desired to add creamy tang and help balance the sweetness.
12. Store leftovers covered in the refrigerator up to 3 days; bring to room temperature before serving to restore the gooey texture.