Friday, July 4, 2014

Sugar Cream Cake aka Gooey Butter Cake

Just in time for July 4th.....

A few years ago, I had the pleasure of dining at Bonge's Tavern in Perkinsville, Indiana. It was an awesome meal followed by an awesome dessert---a dessert I had never heard of before--- Sugar Cream Cake topped with a warm blueberry sauce. Oh. My. I have been wanting to reproduce that cake ever since. I do procrastinate however, so it wasn't until this week that I actually Googled the words "sugar cream cake".  The resulting recipe is a mash-up of my Google search. I have no idea if it even comes close to the recipe Bonge's Tavern has on their menu. But dang it's good. 

I made a special trip to the grocery store before work just to get blueberries, because that's how I had to be red, white, and blue......

It didn't take long for someone to point out to me that my "Sugar Cream Cake" looked strikingly similar to a Gooey Butter Cake. Sure enough, the recipes are nearly identical, but for the name. In St. Louis it's Gooey Butter Cake. In Perkinsville Indiana, it's Sugar Cream Cake. The most perplexing thing? I've never made either one of them before. Serious oversight on my part.

"A rose by any other name would smell as sweet..."

Sugar Cream Cake

Sugar Cream Cake

Slightly crisp around the edges, with a gooey center that's almost pudding-like, this Sugar Cream Cake is perfect for any celebration!


  • 1 box yellow cake mix
  • 1/2 cup butter, softened
  • 4 eggs, divided
  • 1 (8 oz) pkg. cream cheese, softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla


  1. Preheat oven to 325 degrees F.; grease a 9x13 pan.
  2. In a large bowl, beat together the cake mix, butter, and 2 of the eggs. Batter will be thick. Spread on the bottom of the prepared pan.
  3. Beat together the remaining eggs, cream cheese, powdered sugar, and vanilla. Spread over the top of the crust.
  4. Bake for 30 to 40 minutes, or until the top is starting to brown. Cool completely. Serve with topping of your choice.
Yield: 24
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.

The fresh fruit and real whipped cream compliment the gooey sweetness....imagine what else you could top this with...plain, with a sprinkle of powdered sugar, cranberries for the winter months, grilled pineapple for a tropical twist...the possibilities are endless!

Happy Independence Day, America!


  1. That looks really good! I love how you always manage to recreate what you eat at a restaurant!

  2. took me awhile this time. 😉

  3. Yum Yum Yum! One of my most favorite ever!

  4. I have to get a box of cake mix so I can make this. It looks yummy.

  5. I ate at Bonge's Tavern last night in Perkinsville and had the sugar cream cake. Today I googled the said recipe... yours being the first one I looked at. Can you imagine my amazement when I saw you were recreating Bonge's sugar cream cake recipe?! Out of all the sites for sugar cream cake, I choose yours. Total syncronicity!

    1. Bonge's on Saturday night... Sunday found this recipe! LOVED this delicious desert!

  6. This cake at Bonge's is so good, and I too had never had anything like it! If I wanted to make the chocolate version of this do you think just substituting a box of chocolate cake mix for vanilla would work?

  7. I took it to the next level. Before I put in the oven, I scattered blackberries and peaches and sprinkled with cinnamon. Baked for a little longer than 40min. Unreal.

  8. Yes this is the one they serve. I made it years ago and then started msking it again after I ate there cake and remembered my recipe. Just ate there 2 hours ago and brought a piece home with us. Yum

  9. Wow!!!!! I used a lemon cake mix with homemade wild Alaskan blueberry sauce and it was amazing!!!!!!! Thank you for a new family favorite!!!!!

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