Gooey butter cake meets gingerbread. Its the combo you didn’t know you were missing.
Since we celebrated Christmas with Bob’s family already at Thanksgiving I haven’t been in the holiday baking mood. I feel like it’s already January and it’s over. I almost didn’t even decorate for Christmas! But I had motivation enough to make yet another gooey butter cake, this time it’s gingerbread flavor!
Coworkers were particularly pleased when I brought these in. I don’t think they survived the day and there are only 7 of us in the lab. Who knew gingerbread would be so good dressed up a the cousin of a cheesecake?
What are you baking for the holidays? Pecan fruit cake and potica are staples in my family (besides sugar cookie cut outs). I know a lot of people don’t like fruit cake but I promise my dad’s is different.
Four years ago: Acorn Squash Stuffed with Quinoa Pilaf
Five years ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice
Six years ago: Homemade Whole Grain Pancake Mix
Eight years ago: Breakfast Pizza
Nine years ago: Baked Oatmeal
GINGERBREAD GOOEY BUTTER CAKE
Makes 24 bars
1 (14.5 oz) box gingerbread cake mix
4 eggs, room temperature
1 stick (1/2 cup) unsalted butter, melted
8 oz. package cream cheese, room temperature
2 cups powdered sugar
1/2 cup brown sugar
1-1/2 Tbsp molasses
1 tsp vanilla extract
3/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
- Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
- In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, and butter until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
- In the same bowl, on low speed mix together the cream cheese, powdered sugar, brown sugar, molasses, vanilla, ginger, cinnamon, nutmeg, and cloves. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly.
- Bake for 25-35 minutes or until set. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.
Source: Adapted slightly from my Chocolate Gooey Butter Cake.
Looks ooey gooey and full of gingerbread deliciousness!! I want a few of these squares right now!!