Cinnamon Roll Gooey Butter Cake with Cream Cheese Drizzle
Ingredients:
For the Base:
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
For the Filling:
8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter, melted
4 cups powdered sugar
2 tsp ground cinnamon
For the Cream Cheese Drizzle:
4 oz cream cheese, softened
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Directions:
Prepare the Base:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, combine the cake mix, melted butter, and eggs until a dough forms. Press the mixture evenly into the bottom of the prepared pan.
Make the Filling:
In another large bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, and melted butter, and beat until well combined.
Gradually mix in the powdered sugar and cinnamon until smooth.
Assemble the Cake:
Pour the filling mixture over the base and spread it evenly.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the edges are set and golden brown, but the center is slightly gooey. Avoid overbaking for a true “gooey” texture.
Let the cake cool completely in the pan.
Prepare the Cream Cheese Drizzle:
In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, and mix until the drizzle reaches a pourable consistency.
Finish and Serve:
Drizzle the cream cheese mixture over the cooled cake. Slice into squares and serve.
Prep Time: 20 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Servings: 12-16
Kcal: Approximately 390 kcal per serving