In October, LN judges named an Apple Cinnamon Gooey Butter Cake by Donna Balk as the first place winner in its Gooey Butter Contest. Since the applecinnamon combination makes for a perfect holiday dessert (and also because we have received a few requests), we have decided to re-run the recipe, along with River City Casino executive chef John Johnson’s version of this St. Louis original.
DONNA BALK’S APPLE CINNAMON GOOEY BUTTER CAKE
2 boxes yellow cake mix
2 sticks butter (melted)
1/2 c cinnamon
2 lbs powdered sugar
16 oz cream cheese
1 small jar apple butter
Preheat oven to 350 degrees. Line a deep 9 by 13- inch baking pan with foil and spray with a non-stick oil, or spray two standard 9 by 13-inch pans. (If using one pan with foil, do not fold the edges over, but leave them up so the batter does not flow over the edges of the pan.) For the crust, combine cake mix, 4 eggs and melted butter. Take 1 1/2 cups of the batter and mix in cinnamon. Swirl into the rest of the batter. Press into either one deep dish or two baking pans. For the icing, combine 4 eggs, powdered sugar and cream cheese. Pour over crust. Transfer the contents of a small jar of apple butter to a Ziploc bag, snipping a corner of the bag to drizzle over the top the icing. For one, bake for 45 to 55 minutes, or until golden brown. For two, bake for 40 to 50 minutes, or until golden brown.
CHEF JOHN’S GOOEY BUTTER CAKE
1 package yellow cake mix (18.25 oz)
1 c butter, melted
1 c butter, soft
1 package cream cheese (8 oz)
1 t vanilla extract
3 c powdered sugar
Preheat oven to 350 degrees. Mix cake mix, butter, 1/2 t vanilla, and 3 eggs, and pat into a 9 by 13-inch pan. Mix soft butter, cream cheese, 2 eggs, 1/2 t vanilla with a mixer. Slowly beat in powdered sugar. Pour over cake. Bake for 40 to 45 minutes. Cool.
TIPS: Try adding coconut or chocolate, or making cupcakes!