Really good and sweet dessert I got from a friend.

Recipe Summary

Servings:
24
Yield:
1 -9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.

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  • Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.

  • In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture.

  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

Nutrition Facts

247 calories; protein 2.5g; carbohydrates 37g; fat 10.2g; cholesterol 44.1mg; sodium 205.3mg. Full Nutrition
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Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2008
wow this is actualy paula deens recipe. she says it is her most popular dessert! she says: "1. for the holidays add a 15 ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. add a 20 ounce can of drained crished pinnaple to the filling 3. use a lemon cake mix add lemon zest and juice to the filling. 4. use a chocolate cake mix in the cream cheese filling add chocolate chips and nuts to the top. 5. use a spiced corrot cake mix, add chopped nut and shredded corrots to the filling. 6. use mandarin oranges, bananas, blueberries, or strawberries-just coordinate you extract flavorings. 7. use a chocolate cake mix. add 3/4 to a 1 cup of peanut butter and nuts to the filling." great recipe for to ALL!!! Read More
(166)

Most helpful critical review

Rating: 3 stars
12/31/2007
I made this in 1999 when V. Monte originally had it posted on "AllRecipes.com presents Cakerecipe.com." (Does Cakerecipe.com still exist?) It goes by many names and has many variations --chocolate pumpkin etc.(see Paula Deen's recipes on FoodNetwork). Don't overbake this! The word "cake" is deceiving so when you bake this don't think something's wrong when it stays gooey--that's exactly how it's supposed to be. It is a soft gooey bar-like dessert that while tasty was much too sweet for my liking. It was okay but after making this in '99 I didn't consider it a "keeper " and I never made it again. Read More
(66)
182 Ratings
  • 5 star values: 122
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
07/17/2008
wow this is actualy paula deens recipe. she says it is her most popular dessert! she says: "1. for the holidays add a 15 ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. add a 20 ounce can of drained crished pinnaple to the filling 3. use a lemon cake mix add lemon zest and juice to the filling. 4. use a chocolate cake mix in the cream cheese filling add chocolate chips and nuts to the top. 5. use a spiced corrot cake mix, add chopped nut and shredded corrots to the filling. 6. use mandarin oranges, bananas, blueberries, or strawberries-just coordinate you extract flavorings. 7. use a chocolate cake mix. add 3/4 to a 1 cup of peanut butter and nuts to the filling." great recipe for to ALL!!! Read More
(166)
Rating: 5 stars
02/26/2004
I have made a similar recipe for years, but I combine the cake mix with 1/2 cup melted unsalted butter and one egg. To the softened cream cheese, I add 1/2 cup of melted unsalted butter, 2 eggs, and only 2 cups of confectioners sugar. I also top it with 1/2 cup of chopped pecans before baking 35-45 minutes. Everyone begs for this recipe! Read More
(87)
Rating: 3 stars
12/31/2007
I made this in 1999 when V. Monte originally had it posted on "AllRecipes.com presents Cakerecipe.com." (Does Cakerecipe.com still exist?) It goes by many names and has many variations --chocolate pumpkin etc.(see Paula Deen's recipes on FoodNetwork). Don't overbake this! The word "cake" is deceiving so when you bake this don't think something's wrong when it stays gooey--that's exactly how it's supposed to be. It is a soft gooey bar-like dessert that while tasty was much too sweet for my liking. It was okay but after making this in '99 I didn't consider it a "keeper " and I never made it again. Read More
(66)
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Rating: 4 stars
11/26/2004
I turned this cake into a Thanksgiving Day dessert by adding a can of pumpkin to the cream cheese mixture along with a teaspoon of cinnamon and nutmeg and used vanilla in lieu of the almond extract. I suspect you could let your imatination run wild with this delicious base. Although there were several other desserts on the table this one was "gobbled" (sorry dumb joke) up by everyone! Thanks so much V.Monte!!!! Read More
(33)
Rating: 5 stars
06/04/2003
This was fantastic. I baked it for a little less than the recipe called for maybe 5-10 minutes less. Next time I will make sure that I don't forget to hit the sides of the pan with the cooking spray I wasn't paying attention and only sprayed the bottom and the cake really stuck to the sides. Besides that it was a wonderful dessert. Read More
(28)
Rating: 5 stars
06/05/2007
I have made this dessert several times recently for large groups of people and everyone has loved it. I also think 4 cups of sugar is too much so I used 3. Next time I will only use 2.5. Read More
(25)
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Rating: 5 stars
07/31/2003
I made this for my inlaws over the weekend. I reserved some of the crust mix and spinkled it on top of the cream cheese mixture to add a little more visual appeal. Everyone loved it and said "it was a keeper". Read More
(20)
Rating: 5 stars
12/17/2003
A simple recipe with great results! It was easy and quick. I didn't have a yellow cake mix on hand so I substituted a white cake mix. It turned out great! Read More
(18)
Rating: 5 stars
09/06/2005
This cake is more commonly known as "ChessCake". Read More
(16)
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