Baked by an Introvert
Gooey butter cake is a St. Louis Classic! It has a buttery, gooey topping that sits over a sweet dough base. The edges bake up crispy and the center is soft, creamy, and yes, a little gooey.
Make the dough and press it into a 9x13 inch pan.
Let the dough rise for 2 hours.
Make the topping and spread it over the risen dough.
Bake for 35 to 45 minutes; the cake will rise and fall in waves and have a golden brown top, but will still be liquid in the center when done.