Almond Gooey Butter Cake Recipe

How to make it

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• Place a rack in the center of the oven and Heat to 350 degrees F. Set
• aside an ungreased 13 x 9-inch baking pan.
• For the crust, place the cake mix, melted butter, egg, and almonds in
• a large mixing bowl. Blend with mixer on low speed for 2 minutes. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
• For the filling, place the cream cheese in the same mixing bowl that
• was used to make the crust, and with the same beaters (no need to
• clean either) blend on low speed until fluffy, 30 seconds. Add the
• eggs, almond extract, and melted butter and beat on medium speed for 1 minute. Add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more.
• Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan. Place in oven.
• Bake the cake until it is well browned but the center still jiggles
• when you shake the pan. 45 to 47 minutes. Remove the pan from the oven and place on wire rack to cool, 30 minutes. Cut into squares and serve.
• NOTE: Store this cake, covered in foil, at room temperature for up to
• 4 days or in the refrigerator up to 1 week. Or freeze it wrapped in
• foil, for up to 6 months. Thaw the cake overnight in the refrigerator
• before serving.
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