This recipe is from my cookbook, I’ll Have What They’re Having – Legendary Local Cuisine, by Linda Stradley.
Preheat oven to 350 degrees F. Lightly grease a 13- x 9-inch baking dish.
In a large mixing bowl, combine yellow cake mix, egg, and butter. Press mixture onto bottom of prepared baking dish; set aside.
In a medium bowl, beat cream cheese until creamy; add the 2 eggs and vanilla extract. Blend in powdered sugar until well mixed. Pour batter into the crust-lined baking pan.
Bake 30 to 40 minutes or until cake is nearly firm when you shake if (you want the center to be a little gooey, so do not over cook the cake). Remove from oven and let cake cool in the cake pan on a wire rack.
When cool, remove to a serving plate and sprinkle with powdered sugar.
If making ahead of time, refrigerate in an airtight container up to one day.
Makes 9 servings.
Gooey Butter Cake Recipe: https://whatscookingamerica.net/History/Cakes/GooeyButterCake.htm