Gingerbread Gooey Butter Cake

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 old fashioned gingerbread flavored!

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

Ingredients:

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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.