Sometimes you plan on making something and you have all your ingredients together…except one! lol  I can’t tell you the times this has happened to me!  Anyway, this recipe was supposed to be the Ooey Gooey Butter Cake, but it called for 1 box yellow cake mix and I didn’t have any!  So, I had a box of Betty Crocker’s Cinnamon Swirl cake mix, and thought, well maybe it would work as well as the yellow cake mix…so, I decided to use the Cinnamon Swirl cake mix in place of the yellow…and guess what?  It turned out delish!  I’ll definitely make this one again and again.  That my dear friends and family are how new recipes are born! lol

Happy Cake Baking!

Ingredients:

Crust: 

1 box (18.25-ounces) Betty Crocker Cinnamon Swirl cake mix

1 large egg

1/2 cup (1-stick) butter, melted

Filling:

1 package (8-ounces) cream cheese (softened, room temperature)

2 large eggs

1 teaspoon vanilla (real)

1/2 cup (1-stick) butter, melted

1 box (16-ounce) confectioner sugar…plus a little more for dusting cake pans

Directions:

Combine all the crust ingredients until moistened (reserving cinnamon packet for later)

Pat into a greased 13 x 9 x 2 inch pan sprayed with cooking spray or greasing with Crisco.  Sprinkle 1/2 of cinnamon packet over cake crust, reserving the rest of the cinnamon packet for the top.

In another bowl, beat cream cheese until smooth.  Add eggs one at a time and vanilla and mix well.  Beat in melted butter.  On low, gradually beat in confectioner sugar.  Beat until smooth.

Spread cream cheese mixture over crust, and sprinkle with the reserved cinnamon packet.  Bake 40 to 50 minutes, or until the sides of cake are set and center still a little jiggly.  Remove and cool.  Dust with confectioner sugar.  Cut into 20 squares.