Ingredients:
For the Cinnamon Roll Gooey Butter Cake:
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
– 3 large eggs, divided
– 1 tsp vanilla extract
– 1 1/2 tsp ground cinnamon
– 8 oz cream cheese, softened
– 2 cups powdered sugar
– 1/4 cup milk
– 1 tsp ground nutmeg (optional)
For the Cream Cheese Drizzle:
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2-3 tbsp milk (adjust for desired consistency)
– 1/2 tsp vanilla extract
Directions:
1. Prepare the Cinnamon Roll Gooey Butter Cake:
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
– In a large mixing bowl, combine the yellow cake mix, melted butter, 1 egg, vanilla extract, and ground cinnamon. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
– In another large mixing bowl, beat together the softened cream cheese, remaining 2 eggs, powdered sugar, and milk until smooth and creamy. Pour the cream cheese mixture over the crust.
– Sprinkle ground nutmeg (if using) over the top for an added spice kick.
– Bake for 35-40 minutes, or until the edges are set but the center is still slightly gooey. Allow the cake to cool in the pan.
2. Prepare the Cream Cheese Drizzle:
– In a medium mixing bowl, beat the softened cream cheese until smooth.
– Gradually add the powdered sugar, beating until well combined.
– Add the milk and vanilla extract, and continue to beat until the drizzle is smooth and pourable. Adjust the consistency by adding more milk if needed.
3. Drizzle and Serve:
– Once the cake has cooled slightly, drizzle the cream cheese mixture over the top.
– Slice and serve warm or at room temperature.
Chef’s Tip: For an extra indulgent touch, sprinkle chopped pecans or walnuts over the cream cheese drizzle before serving.