Y’all know I’m all about quick, easy, no fuss cooking. So it frustrates me to see folks making things way more complicated than they have to be.
I saw a post last week where someone was talking about how you can spread peanut butter between two sheets of plastic wrap and then freeze it and cut it into squares to make making peanut butter and jelly sandwiches easier. Well, as far as I’m concerned, that’s just too much sugar for a dime. (Have y’all ever heard that expression?)
Ooey Goey Autumn Spice Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 20 servingsAuthor: Stacey Little | Southern Bite
Ingredients
For the crust:
1 (15.25-ounce) box spice cake mix
1/2 cup unsalted butter 1 stick, melted
1 egg
For the filling:
1 (8-ounce) block cream cheese, softened
2 eggs
1/2 cup unsalted butter 1 stick, melted
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and lightly spray a 13x9-inch baking dish with nonstick cooking spray.
In a large bowl, stir the cake mix, melted butter, and egg together to make the crust. Press the mixture evenly into the bottom of the pan.
In a another large bowl, use a mixer to beat the cream cheese until smooth. Add the eggs and mix well. Add the butter and mix well. Gradually add the powdered sugar and mix until combined. Mix in the vanilla. Pour the filling mixture over the crust.
Bake for 40 to 50 minutes or until the edges are just firm but the middle is still jiggly. Cool completely before slicing into squares.