A rich, crackly-topped gooey butter cake infused with warm maple cinnamon spice and a soft, custardy center.
WHAT DO I NEED?
Cake Base
- 1 box yellow cake mix
- 1 large egg
- 6 tbsp Maple & Cinnamon Butter, melted
- 2 tbsp milk (or water)
Gooey Filling
- 8 oz cream cheese, very soft
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp Maple & Cinnamon Butter, melted
- 3 ½ cups powdered sugar
- 2 tbsp maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
Finish
- Powdered sugar, for dusting
Heat oven to 350°F. Grease and line a 9x13 pan with parchment (leave overhang for easy lifting).
In a bowl, mix cake mix, egg, melted Maple & Cinnamon butter, and milk until a thick dough forms. Press evenly into the bottom of the pan, it will feel more like cookie dough than batter.
Beat cream cheese until smooth and fluffy (no lumps!). Add eggs and vanilla; mix until glossy. Pour in melted maple cinnamon butter and maple syrup.
Gradually beat in powdered sugar, cinnamon, and salt until smooth and pourable.
Pour filling over the base, don’t mix. Bake 40–45 minutes until the edges are set and golden but the center still jiggles slightly.
Let cool at least 2 hours (overnight is even better) before slicing. Lift from pan and dust generously with powdered sugar.
