Rich and buttery cake

Rachel Anthony


Tastes similar to pecan pie minus the nuts :)

pinch tips: How to Cream Butter & Sugar





15 Min


50 Min



1 (18.2- ounce) package yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted
vegetable oil cooking spray


1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 (1 pound) box confectioners’ sugar
1/2 cup (1 stick) butter, melted
1 cup heath toffee bits

Directions Step-By-Step

Preheat the oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking pan with vegetable oil cooking spray.
In the bowl of an electric mixer at medium speed, combine the cake mix, egg, and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside.

In a bowl, mix together the cream cheese, eggs, vanilla extract, confectioners’ sugar and butter. Beat on medium speed until smooth. Fold in the toffee bits with a spatula.
Pour the filling over the cake mixture and spread it evenly. Bake until the center is just a little bit gooey, about 40 to 50 minutes. Remove from the oven and allow to cool completely. sprinkle with powdered sugar
Cut into pieces and serve
HINT: it may not look done, but it is. Its going to appear wet.

About this Recipe

Course/Dish: Cakes, Other Desserts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids