Looking for a cake recipe that will give you something like the ooey, gooey butter cake you had a Neiman Marcus? Try this one!

Recipe Summary

Servings:
14
Yield:
1 - 13x9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.

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  • Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan.

  • Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes.

Tips

Note: Recipe is not an official Neiman Marcus recipe.

Nutrition Facts

428 calories; protein 4.7g 9% DV; carbohydrates 63.5g 21% DV; fat 18g 28% DV; cholesterol 89.1mg 30% DV; sodium 357.6mg 14% DV. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2007
This cake has been used by my family since before I can remember, the only difference is that we only use 2 cups of sugar or 1 box. This is the reason why everyone thought it was too sweet. And our recipe calls for only 1 egg in the cream cheese part, but I tried it with 2 and it tasted the same but was much easier to spread on the 1st layer. This is a family tradition during Thanksgiving and Christmas! Read More
(197)

Most helpful critical review

Rating: 3 stars
12/24/2002
Wowza! I made this cake yesterday afternoon. It is SWEET. Very very sweet. It is good but tooooooo much sugar! If you have a sweet tooth this is your cake. WOW. I don't think I will make it again. Read More
(18)
156 Ratings
  • 5 star values: 85
  • 4 star values: 43
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
01/01/2007
This cake has been used by my family since before I can remember, the only difference is that we only use 2 cups of sugar or 1 box. This is the reason why everyone thought it was too sweet. And our recipe calls for only 1 egg in the cream cheese part, but I tried it with 2 and it tasted the same but was much easier to spread on the 1st layer. This is a family tradition during Thanksgiving and Christmas! Read More
(197)
Rating: 5 stars
01/21/2007
I used LEMON CAKE MIX - added chopped PECANS to the cake mixture, and even added some to the top of the cake mixture (we like pecans). I then put a thin layer of sweetened COCONUT on top of the chopped pecans, then the cream cheese layer. To the cream cheese mixture I used TWO PKGS of cream cheese (to make it more cream cheesey and less sweet) less powder sugar probably 2 1/2 cups (since the coconut was sweet) AND I added ALMOND extract (2 TBLBS) to the cream cheese mixture. Let me tell you - it was GOOD !!!!! My daughter (who mostly likes chocolate) LOVED IT!!!! Will DEFINITELY MAKE THIS ONE AGAIN! THANK YOU ! Read More
(183)
Rating: 5 stars
02/17/2008
I followed "Kerri's" directions and it came out wonderful. (Worthy of it's own recipe with her changes.) I cut this into squares and took it to a UFC Fight Night gathering with a bunch of friends and they loved it - just the right amount of sweet and the coconut and nuts give it a nice boost! I pressed the "crust" into the pan by covering it in waxed paper. It was really easy that way. Read More
(86)
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Rating: 4 stars
09/17/2008
The first time I made this recipe I followed the suggestions of other reviewers and used 2 cups of powdered sugar. Too sweet for me. So the second time I used 1 cup. Perfect. I also added 1 tsp of almond extract to the cream cheese and I put about a half cup of seedless raspberry jam into a sandwich bag. I cut the corner of the bag piped the jam on top swirled with a knife along the top to make it pretty. That was fantastic!!!! Read More
(65)
Rating: 5 stars
10/16/2003
I work in a hair salon and a client of ours made this and brought it in. Since then I've made it three times. And that was only two months ago. It is so good! Its wonderful to take to potluck dinners. It does not need any icing and its perfect with a cup of coffee. I LOVE IT! Read More
(34)
Rating: 4 stars
10/13/2005
Great cake/bar. I would definately make this again. It tastes like a great yellow cake covered in cheesecake. It was really easy also. You can't go wrong on something easy and great tasting! Read More
(28)
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Rating: 5 stars
12/21/2005
I first had this cake at a shower. Everyone was wanting the recipe. I have taken this to many events and it has been a BIG hit. I add chopped pecans with the cake mix and then spread it in the pan. A nice crunchy surprise in the crust!!! Read More
(19)
Rating: 3 stars
12/23/2002
Wowza! I made this cake yesterday afternoon. It is SWEET. Very very sweet. It is good but tooooooo much sugar! If you have a sweet tooth this is your cake. WOW. I don't think I will make it again. Read More
(18)
Rating: 4 stars
11/29/2012
the cream cheese filling is incredibly sweet, so sweet infact that my family could not eat it, and all the sugar overpowered the cream cheese flavor. I have "tweaked"this recipe some and found that if you use 12 ounces of cream cheese, and one cup of confectioners sugar (and the eggs as previously instructed) and about 2 tbsp. milk to make it a little thinner it tastes more like cream cheese filling and less like pure sugar. on a related note, when you mix the cake/crust, if you pile the sticky mess together, and dust with powdered sugar it turns into a very soft dough that is easily handled, dont work the dough, just dust lightly and pat gently and it will become a nice dough ball, this makes it easier to push into the pan as opposed to trying to spread the gooey mess. I hope these tips help, other than that, this is an incredible dessert, and easily "tweeked" to your taste Read More
(18)