Description
A richly indulgent gluten-free butter cake with a creamy cream cheese topping, perfect for any occasion.
Ingredients
Scale
- 1 box Pillsbury Gluten-Free Yellow Cake Mix
- 1/2 cup (113 g) butter, melted
- 2 eggs (for cake layer)
- 1 (8 oz) block cream cheese, softened
- 2 eggs (for cream cheese topping)
- 4 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350ºF (175ºC). Lightly grease a 9×13 inch baking dish and 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 cream cheese, 2 eggs, powdered sugar, and vanilla; beat until smooth.
- Press the cake mix mixture evenly into the prepared baking dish.
- Pour the cream cheese mixture on top, and spread evenly.
- Bake in the center of the oven for 35–40 minutes, until the cake no longer jiggles when moved.
- Remove from oven and allow to cool completely.
- Once cool, cut into squares and serve.
Notes
Store leftovers in the refrigerator for up to a week. Use room-temperature ingredients for a smoother topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 square
- Calories: 470
- Sugar: 45g
- Sodium: 375mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 90mg