Has anyone had gooey butter cake?

[Marthe48]

I came across a reference to it when I was looking for something else. I'm thinking about making it, but sounds really rich. I found 2 versions of it-one made with a yellow cake mix and the other with a yeast base. If anyone has had it, which is the most original version? Thanks!

[GreenWave]

1. As I once told my mom

No need to bake a cake.
Just give me a spoon and the batter!

Sadly I don't think it was the gooey butter cake. She only let me get the bowl. So I had devil's food one day and the next week angel food without conflict!

[Atticus]

2. It originated in St. Louis. Google "St. Louis gooey butter cake recipe" and take your pick. Yum!

[dewsgirl]

3. I have and do my best to stay away from it, it is so delicious I could

eat just that and be very happy. I would gain hundreds of pounds, that's why I try to stay away.

[BigmanPigman]

4. Hell yes! My grandparents in Phila got us addicted to those.

Phila ia also famous for gooey butter cake, too. My sister makes it every Christmas. This recipe is close to what she makes. You can Google "Phila Butter Cakes" and get more recipes.

https://www.food.com/recipe/gooey-philadelphia-german-butter-cake-butterkuchen-24308

[Marthe48]

6. Thanks!

This is one of the versions. When I saw 2 very different versions, I wanted to use the most authentic version Not positive I'll make it, but sounds darned good!

[Arkansas Granny]

5. I have had a store bought version and it was very rich and delicious.

I've never made one from scratch.

[cassie321]

7. I've used neither

but I have a recipe that is adapted from Heimburger Bakery and was published by St. Louis Post-Dispatch:
St. Louis Gooey Butter Cake
Posted By Mama On February 16, 2012 @ 2:00 am
Original St. Louis Gooey Butter Cake (Heimburger Bakery)
Adapted from Heimburger Bakery and published on the Junior League of St. Louis website and in the St. Louis Post-Dispatch.
Serves 9
Crust:
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter, softened
Filling:
1¼ cups sugar
¾ cup (1½ sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
¼ cup light corn syrup
1 teaspoon vanilla
Powdered sugar
Preheat oven to 350° F. Grease or coat a 9x9x2 metal baking pan with cooking spray.
To prepare crust:
In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of the 9x9x2 greased baking pan.
To prepare filling:
In mixing bowl, beat sugar and butter until light and fluffy. Mix in egg until combined. Add alternately the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar.
Bake at 350° F for 25 to 30 minutes or until cake is nearly set. Do not overcook. Cool in pan. Dust with additional powdered sugar.

I make it in a 9 inch removable-bottom tart pan lining the bottom and sides of the pan with the crust, sprinkle baked and cooked cake with powdered sugar and cocoa, and serve with a mixed berry salad.