Soft Sticky Butter Cake
A warm, gooey dessert made from a simple yellow cake mix, combined with a luscious cream cheese filling that makes it perfect for any weeknight dessert.
Ingredients
For the Cake
- 1 package 18 1/4- ounce package yellow cake mix Use a standard yellow cake mix.
- 1 large egg
- 16 tablespoons melted butter (divided) Use half for the cake base and half for the filling.
For the Filling
- 1 package 8- ounce package cream cheese (softened) Let sit at room temperature before using.
- 2 large eggs
- 1 box 16- ounce box powdered sugar
- 1 teaspoon vanilla
Instructions
Preparation
- Preheat oven to 350 degrees F and ensure oven racks are in the middle position.
- Line a 9x13 pan with parchment for easier removal.
- In a large bowl, combine the cake mix, egg, and 8 tablespoons of melted butter, and mix with an electric mixer until well combined.
- Press the mixture into the bottom of the greased 9x13 baking pan to form an even layer.
Filling
- In another bowl, beat the cream cheese until smooth. Add the eggs, remaining 8 tablespoons of melted butter, and vanilla, then mix until smooth.
- Add the powdered sugar slowly and mix well. Spread the filling over the cake batter in the pan.
Baking
- Bake for 40 to 50 minutes, checking at 40 minutes. The top should be set and pale golden, while the middle should jiggle gently.
- Let the cake cool before slicing, but serve slightly warm for the best texture.
Notes
For best texture, serve the cake warm. You can store leftovers in an airtight container for up to 4 days in the fridge. If freezing, wrap each slice in plastic and store in a freezer bag for up to 2 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gSodium: 230mgSugar: 30g
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