Cinnamon Roll Gooey Butter Cake
A delicious dessert that combines the flavors of cinnamon rolls and gooey butter cake, topped with a cream cheese drizzle.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch baking pan
Ingredients
Cake Layer
- 1 package yellow cake mix
- 1 large egg
- 1/2 cup butter, melted
Cream Cheese Filling
- 1 8-oz package cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 4 cups powdered sugar
- 1 tablespoon ground cinnamon
Drizzle
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, egg, and melted butter. Stir well until everything is mixed together.
- Press this mixture firmly into the bottom of a greased 9x13 inch baking pan.
- In another bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add the eggs, vanilla, and melted butter to the cream cheese. Gradually add the powdered sugar and the ground cinnamon, mixing until everything is fully combined.
- Pour this cream cheese filling over the cake layer in the pan.
- Bake in the preheated oven for 40-45 minutes or until the filling is set.
- While the cake is baking, prepare the drizzle by mixing the softened cream cheese, milk, and powdered sugar until smooth.
- Once the cake is done, drizzle the cream cheese mixture over the warm cake.
- Allow the cake to cool slightly before cutting it into squares. Serve warm or at room temperature.
Notes
Ensure your cream cheese is at room temperature for a smoother batter. Feel free to adjust the amount of cinnamon based on your taste preference. You can add chopped nuts to the filling for an extra crunch.