Description
A luscious gluten-free cake with a buttery texture and sweet cream cheese layer, perfect for any occasion.
Ingredients
Scale
- 1 box Pillsbury Gluten-Free Yellow Cake Mix
- ½ cup unsalted butter, melted
- 4 eggs (2 for cake mix, 2 for cream cheese filling)
- 1 (8 oz.) block of cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (optional)
- 1 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Set aside.
- In a large bowl, mix together the cake mix, melted butter, and 2 eggs until completely incorporated.
- In a second large bowl, combine the softened cream cheese, remaining 2 eggs, powdered sugar, and vanilla extract. Beat with a mixer until smooth and creamy.
- Press the cake mixture evenly into the bottom of the prepared baking dish.
- Pour the cream cheese mixture on top, spreading evenly with a spatula.
- Bake in the center of the oven for 35-40 minutes. The cake should not jiggle when moved.
- Remove the cake from the oven and allow it to cool in the pan before cutting into squares to serve.
- Store any leftovers in the refrigerator for up to a week.
Notes
Serve warm with whipped cream or a dusting of powdered sugar. Store leftovers in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg