Gooey Butter Cake in a 9x13 Pan

Gooey butter cake in a 9×13 pan has two layers: a firm crust made from one box of yellow cake mix, 1 egg and 1/2 cup of melted butter, and a soft topping of cream cheese, 2 eggs, butter and about 4 cups of powdered sugar. It bakes at 350°F for 40 to 50 minutes, until the top is golden and crackly while the inside stays soft and custardy.

This is the St. Louis-style bar cake, cut into squares and dusted with more powdered sugar. It is very sweet and very rich, so small pieces go a long way.

Why This Recipe Fits a 9×13 Pan

The crust needs to be pressed thin, about 1/4 inch, so it bakes crisp at the edges and chewy underneath. One box of cake mix covers the bottom of a 9×13 at exactly that thickness, and the filling sits about 3/4 inch deep on top. In an 8×8 the crust is too thick and the center of the filling takes far longer to set.

Ingredients for a 9×13 Gooey Butter Cake

Crust

1 box (about 15 ounces) yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling

8 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
4 cups (1 pound) powdered sugar, plus more for dusting

How to Make Gooey Butter Cake in a 9×13 Pan

Heat the oven to 350°F and grease a 9×13 pan.
Make the crust. Stir the cake mix, egg and melted butter into a stiff dough. Press it evenly over the bottom of the pan with your fingers.

Beat the filling. Beat the cream cheese until smooth, then beat in the eggs and vanilla. With the mixer on low, add the melted butter, then the powdered sugar a cup at a time.
Pour and spread the filling over the crust all the way to the edges.
Bake 40 to 50 minutes, until the edges are deep golden and the center is set but still soft. Because the filling contains eggs, it should reach 160°F on an instant-read thermometer, the USDA safe temperature for egg dishes; it will still look soft because of the sugar.

Cool at least 1 hour in the pan, then dust with powdered sugar and cut into squares.

Cook and Prep Times

Prep: 15 minutes
Bake: 40 to 50 minutes at 350°F
Cool: 1 hour
Serves: 24 small squares

Doneness Cues

Pull the cake too early and the center sinks into a wet pool when you cut it; bake it too long and the filling turns firm and loses its gooey texture. The best signs are a golden top with small cracks near the edges, a center that jiggles slightly as one piece rather than rippling like liquid, and the 160°F reading. The middle firms up more as it cools.

Changing the Pan Size

8×8 or 9×9 pan: halve both layers (beat 1 egg and use half of it in the crust; use 1 whole egg in the filling) and bake 30 to 40 minutes.

Glass pan: bake at 325°F and check from 35 minutes; glass browns the crust faster.

Storage

The cream cheese filling needs refrigeration. Cover the pan and keep it in the refrigerator for up to 5 days. Squares also freeze well for up to 2 months; thaw them overnight in the refrigerator.

Frequently Asked Questions

Can I make it without cake mix?

Yes. A traditional crust is a yeast-raised dough, and another option is a shortbread-style crust of 1 cup flour, 1/2 cup butter and 1/4 cup sugar pressed into the pan and baked 10 minutes before the filling goes on.

Why did my filling sink?

It was underbaked. Next time bake a few minutes longer and check the temperature in the center.

For more bakes sized for the same pan, see our lemon cheesecake bars in a 9×13 pan, sugar cookie bars in a 9×13 pan and cherry dump cake in a 9×13 pan.

Jalapeno Bacon Jam Recipe Kids Can Safely Make and Enjoy

Gooey Butter Cake in a 9×13 Pan