Almond Croissant Ooey Gooey Butter Cake
Almond Croissant Ooey Gooey Butter Cake delivers the buttery richness of classic gooey butter cake with the nutty charm of a fresh almond croissant. With its crisp edges, gooey center, and delicate almond flavor, it’s the perfect dessert for any occasion.
Ingredients
For the crust:
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
For the filling:
- 1 package (8 oz) cream cheese, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup sliced almonds (plus more for topping)
- 3½ cups powdered sugar
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a bowl, combine cake mix, melted butter, and one egg until a thick dough forms. Press evenly into the pan to create the crust.
- In a separate bowl, beat cream cheese until fluffy. Add eggs, almond and vanilla extracts, and melted butter.
- Gradually mix in powdered sugar until smooth, then fold in sliced almonds.
- Spread the filling over the crust and top with extra almonds.
- Bake for 45–50 minutes, or until edges are golden and center is slightly jiggly.
- Allow to cool completely before slicing into squares.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Don’t overbake — the center should remain gooey.
- Toast almonds lightly before adding for deeper flavour.
- Allow the cake to cool completely before cutting.
- Store leftovers in the refrigerator for up to 5 days.