This indulgent Gooey Butter Cake gets an elegant upgrade with a luscious Sticky Balsamic Premium Raspberry drizzle that transforms a classic American dessert into something truly spectacular. The rich, buttery cake layers perfectly complement the sweet-tart complexity of award-winning Sticky Balsamic Premium Raspberry, creating a dessert that's both comforting and sophisticated.
Ingredients:
For the Cake Base:
- 1 box yellow cake mix
- 1/2 cup (115g) butter, melted
- 1 large egg
For the Gooey Layer:
- 8 oz (225g) cream cheese, softened
- 2 large eggs
- 1/2 cup (115g) butter, melted
- 1 box (1 lb/450g) powdered sugar
- 1 tsp vanilla extract
For the Raspberry Balsamic Drizzle:
- 1/4 cup (60ml) Sticky Balsamic Premium Raspberry
- 2 tbsp honey
- 1 tbsp butter
- Fresh raspberries for garnish
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9x13 inch (23x33cm) baking pan.
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For the base layer, combine cake mix, melted butter, and egg. Press mixture into prepared pan.
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For the gooey layer, beat cream cheese until smooth. Add eggs one at a time, then melted butter, powdered sugar, and vanilla. Beat until well combined.
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Pour gooey mixture over cake base and spread evenly.
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Bake 40-45 minutes until center is almost set but still slightly jiggly.
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While cake cools, prepare the drizzle by gently heating Sticky Balsamic Premium Raspberry, honey, and butter in a small saucepan until smooth.
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Drizzle over cooled cake and garnish with fresh raspberries.