My Baking Addiction · by Jamie
Lemon Gooey Butter Cake
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 14%
CARBS 49G57% OF CAL
0G FIBER10G OTHER38G TOTAL SUGAR
FAT 15G39% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid of St. Louis gooey butter cake and lemon bars, made with cake mix for ease. Tangy lemon custard with a rich cream cheese topping creates a decadent, gooey dessert.
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View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 (15.25 ounce) box lemon cake mix
- ½ cup salted butter (melted and cooled)
- 4 large eggs (divided use)
- 2 fresh lemons (divided use)
- 2 teaspoons pure vanilla extract (divided use)
- 8 ounces cream cheese (room temperature)
- 3 cups powdered sugar (plus more for serving)
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 14%
CARBS 49G57% OF CAL
0G FIBER10G OTHER38G TOTAL SUGAR
FAT 15G39% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 248mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 22mg
- Calcium
- 60mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.