Cream Cheese Butter Cake

Dec 22, 2011
Christina Smith

With Cream Cheese Butter Cake, you'll want to savor each bite. - Patrick Smith

This rich and gooey cake is perfect for the holidays or anytime that you want to indulge in a dessert your taste buds will love.

Cream Cheese Butter Cake is a dessert that is decadent, buttery and sweet. The powdered sugar and the yellow cake mix gives the cake much flavor, and the cream cheese keeps the cake moist and rich. Friends or family might assume that the baker spent much time in the kitchen. However, this isn't a dish that takes hours to prepare.

Anyone who loves cheesecake will probably enjoy this dessert, and even those who normally go for something chocolate may be inclined to have a second helping of this scrumptious cake. Instead of icing, the cake is garnished with powdered sugar. In addition, the cake pairs perfectly with a tall glass of milk or a hot cup of coffee.

Cream Cheese Butter Cake Ingredients

1 box of yellow cake mix
1 stick of softened butter
4 eggs
2 tsp of vanilla
(1) 8 oz package of softened cream cheese
1 lb box of powdered sugar

Preparing the Cake Mixture

In a large mixing bowl, add the box of yellow cake mix, 1 stick of softened butter, 2 eggs and 1 tsp of vanilla.
Blend this mixture well with a mixer.
Spread the mixture into a greased and floured 9 x 13' pan. A spatula may help to spread the mixture out evenly in the pan.

Preparing the Cream Cheese Topping

In a separate mixing bowl, add a (1) 8 oz package of softened cream cheese, 2 eggs, 1 tsp of vanilla and a 1 lb box of powdered sugar (Important: Before adding the whole box of powdered sugar, reserve 1/4 cup of powdered sugar).
Blend this cream cheese mixture well with a mixer, and pour it over the cake mixture that you already placed in the 9 X 13' pan. Use a spatula to help spread this cream cheese mixture evenly over the cake mixture.

Baking Instructions and Garnishing the Cake

Bake in a pre-heated 350 degree oven for 35 minutes.
After the cake has finished baking, let it cool completely.
Sprinkle the remaining 1/4 cup of powdered sugar on top of the cooled cake.

Keep in mind that ovens differ, and be sure to check on the cake since your oven may not require the full 35 minutes. If the top appears to be golden brown, then the cake is most likely ready. Also, you may be tempted to cut into the cake before it has completely cooled since the smell is so inviting, but doing so will affect the presentation. Waiting until the cake has cooled completely will result in more uniform squares and a beautiful presentation.