Description
A decadent gluten-free butter cake with a creamy layer, perfect for any occasion.
Ingredients
Scale
- 1 box Pillsbury Gluten-Free Yellow Cake Mix
- 1/2 cup butter, melted
- 2 large eggs
- 1 (8 oz.) block of cream cheese, softened
- 2 large eggs (for the cream cheese layer)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set it aside.
- In a large bowl, combine the cake mix, melted butter, and 2 eggs. Mix until completely incorporated.
- In a separate large bowl, combine the softened cream cheese, 2 eggs, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
- Press the cake mix mixture evenly into the prepared baking dish.
- Pour the cream cheese mixture on top of the cake base, spreading it evenly.
- Bake in the center of the oven for 35-40 minutes, or until the cake no longer jiggles when moved.
- Remove from the oven and allow to cool. Once cool, cut into squares and serve.
Notes
Avoid overmixing for the best texture. For testing doneness, use the jiggle test instead of the toothpick test.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg