A simple but real easy cake that’s actually better a few days after baking, when the gooey-ness really sets in.

Ingredients:

• 1 box yellow pudding-in-mix cake mix (my supermarket no longer has any mixes that mention pudding, I just got the yellow mix that said ‘butter’ and ‘moist’ in the name)
• 3 eggs, divided
• 1 stick butter, room temp
• 1 pound powdered sugar, divided
• 1 8 ounce package cream cheese, room temperature

Preheat oven to 350 degrees.

Mix the cake mix, 1 egg, and the butter until crumbly, then press evenly into a 9×13” pan.

The dry one, on the left. The right one is the cream cheese mixture coming up next.

Blend 12 ounces of powdered sugar, the cream cheese, and the 2 remaining eggs until creamy. Pour over pressed mixture.

Bake 30 minutes or until golden brown.

Let cool slightly then press remaining powdered sugar into cake. Let cool a while longer, then slice and serve.

Gooey Yellow Cake

From The Mystery Writers Of America Cookbook.

• 1 box yellow pudding-in-mix cake mix
• 1 stick butter, room temp
• 1 pound powdered sugar, divided
• 1 8 ounce package cream cheese, room temperature

Preheat oven to 350 degrees.

Mix the cake mix, 1 egg, and the butter until crumbly, then press evenly into a 9×13” pan.

Blend 12 ounces of powdered sugar, the cream cheese, and the 2 remaining eggs until creamy. Pour over pressed mixture.

Bake 30 minutes or until golden brown. Let cool slightly then press remaining powdered sugar into cake. Let cool a while longer, then slice and serve.