Almond Croissant Ooey Gooey Butter Cake
Almond Croissant Ooey Gooey Butter Cake
Ingredients
- 1 (15.25 ounce) box almond cake mix (see Note)
- 1/2 cup butter, melted and cooled
- 4 large eggs, divided
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 2 cups confectioners sugar, plus more for dusting top
Instructions
- 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan.
- 2
For cake layer, whisk almond cake mix, melted butter, and 2 eggs together in a bowl. Spread cake batter in the prepared pan to completely cover the bottom.
- 3
For cream cheese layer, beat cream cheese, vanilla extract, remaining 2 eggs, and confectioner's sugar together in a bowl with an electric mixer until smooth.
- 4
Spread cream cheese layer on top of cake layer; cover cake layer completely with cream cheese mixture so that no cake is showing. Sprinkle almonds evenly over cream cheese layer.
- 5
Bake in the preheated oven until cream cheese layer is puffy and set, 25 to 30 minutes. Cool cake until just warm in the pan on a wire rack.
- 6
Dust top of cake with confectioner's sugar before serving.
