Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan well with butter or nonstick spray; line with parchment if you prefer easy removal.
- In a large bowl, combine the cake mix, melted 1/2 cup butter, and eggs. Stir with a spatula or beat on low until smooth and no dry streaks remain.
- Pour the batter into the prepared pan. Use an offset spatula to spread it into an even layer so the topping sits flat.
- In a separate bowl, beat the softened cream cheese until smooth and lump-free. Add the powdered sugar one cup at a time, beating after each addition until silky.
- Mix in the softened butter and vanilla until fully incorporated and glossy.
- Spoon the cream cheese mixture over the cake batter. Smooth into an even layer with the spatula.
Baking
- Bake on the center rack for 40–45 minutes. The edges should be lightly golden and the center set — a toothpick may come out with a few moist crumbs but not raw batter.
Cooling
- Remove the pan from the oven and place on a wire rack. Cool completely before cutting into squares. Serve warm or at room temperature.
Nutrition
Notes
Store covered for up to 24 hours at room temperature; 4–5 days in an airtight container in the refrigerator. Freeze wrapped squares for up to 2 months. Warm in microwave for 8–12 seconds before serving. Don't leave cake at room temperature for more than two hours if temps are above 70°F (21°C).