Lemon Gooey Butter Cake

This Lemon Gooey Butter Cake starts with a simple cake mix for a shortcut, making it easy to whip up! It’s rich, creamy, and bursting with bright citrus flavor making it the perfect indulgent lemon dessert, or serve it as a sweet pick-me-up alongside your morning coffee.

Ingredients to Make Lemon Gooey Butter Cake Recipe

Gooey butter cake is a decadent dessert that originated in St. Louis, Missouri, with a unique texture and rich flavor. In the South it typically consists of two layers: A dense, cake base using a cake mix or cookie dough mix, and a gooey, creamy top layer made from a mixture of cream cheese, eggs, butter and powdered sugar. The firm, slightly crusty base provides a contrast with the soft, creamy top layer. The overall result is a decadent easy-to-make dessert with a satisfying blend of textures and a pop of lemon flavor. Checkout this quick list of ingredients you’ll need to make homemade Lemon Gooey Butter Cake: (Scroll down for full printable recipe card.)

• Cake Mix – This easy gooey butter cake begins with a lemon cake mix. Use your favorite brand.
• Cream Cheese – Softened cream cheese forms the filling.
• Butter – You’ll need butter for both the crust layer and the filling. Salted or unsalted butter will work.
• Whole Eggs – Large eggs bind the ingredients together.
• Sugar – Powdered sugar for sweetness.
• Instant Pudding Mix – Instant lemon pudding mix amps up the citrus flavor.
• Liquid – Heavy cream gives the cream cheese layer a creamy texture.
• Whipped Cream – Whipped cream or Cool Whip for serving.

How to Make the BEST Lemon Gooey Lemon Butter Cake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F and spray a 13×9-inch baking pan with cooking spray.
• Make the Crust – Use an electric mixer, beat together the cake mix, 1 stick of melted butter and 1 large egg. Beat until fully moistened. Press evenly into the bottom of the pan.
• Make the Lemon Filling – In the same bowl, whip together the softened cream cheese, remaining 1/2 cup melted butter, lemon pudding mix and heavy cream. Beat for 2 minutes or just until creamy and no lumps remain.
• Add the Eggs – Add 3 eggs one at a time, beating well after each addition.
• Add the Confectioner’s Sugar – Lower the speed of the mixer, and add the powdered sugar gradually. Whip until smooth.
• Transfer the Cream Cheese Mixture to the Dish – Spread the filling evenly over the crust.
• Oven – Bake per the cook time in the recipe until the center is set when gently shaken.
• Serve – Cool completely then, cut into bars. Dust with powdered sugar and serve topped with a dollop of whipped cream.

Kitchen Equipment to Make Easy Gooey Butter Cake

• Stand mixer or hand mixer for making the layers.
• Large bowl for combining the ingredients.
• Measuring cup and spoons.
• Offset spatula and rubber spatula.
• 13×9-inch baking dish or cake pan.

Recipe Variations, Tips and Substitutions

• Bring the Cream Cheese to Room Temperature – It’s important to allow ample time for the cream cheese to soften and come to room temperature so it will blend seamlessly with the remaining ingredients.
• Press the Crust Evenly into the Pan – When pressing the crust mixture into the pan you can use the back of a spoon or your hands. Lay a piece of wax paper on top and press the crust evenly into the dish. It doesn’t have to be packed but do try to get an even layer for the foundation. Using wax paper will keep your hands clean.
• Lemon Zest – While this lemon gooey cake has plenty of lemon flavor, you could add fresh lemon Zest to the filling.
• Other Flavors – This lemon gooey cake is best made just as instructed in the recipe. That being said, when it comes to these kind of cakes the flavor and mix-in variations are endless. Some flavors may include additions like chocolate chips, nuts, or use different flavors of cake mix, fillings and extracts to customize the taste.
• Serving Options – You don’t have to top this cake with whipped cream, but I do recommend doing so. It’s a nice creamy addition and you can use homemade whipped cream or Cool Whip.

Storage and Leftovers

• Leftovers – Store leftover Lemon Gooey Butter Cake covered with plastic wrap or in an airtight container chilled in the fridge for up to 5 days.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the refrigerator and dust with powdered sugar again just before serving.

More Butter Cake Recipes to Make

• This single layer Sweetened Condensed Milk Butter Cake can be topped with fresh fruit and whipped cream for a decadent dessert.
• Orange Creamsicle Gooey Butter Cake features all of the nostalgic flavors of creamsicle ice cream.
• Sheet Pan Chocolate Toffee Butter Cake is made in a jelly roll pan.
• Banana Gooey Butter Cake is a fusion of two Southern favorites.
• Caramel Chocolate Almond Gooey Butter Cake is a winner! Literally, it won the Flour Power Baking contest.
• Strawberries and Cream Gooey Butter Cake is a delicious butter cake variation.
• Cranberry Orange Butter Cake is a holiday must-make.
• St Louis Gooey Butter Cake from King Arthur Baking.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan