Net wt 21.1 oz (1 lb 5.1 oz) 599 g. Makes 12 to 16 squares.
Bourbon Street Gold is our take on classic gooey butter cake. It bakes up golden on top and soft in the middle, with nutmeg and cinnamon vanilla sugar warming the butter flavor.
Mix with cream cheese, eggs, butter, and vanilla in one bowl, spread in a 9×13 pan, and bake. Let it cool, then cut into squares for a party, potluck, or holiday table.
One bowl, one 9×13 pan
Golden top with a soft, gooey center
Made for sharing
8 oz cream cheese, softened
3 eggs
½ cup melted butter
1 tsp vanilla extract
9×13 in baking pan
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, mix the pouch contents, cream cheese, eggs, melted butter, and vanilla until smooth.
Bake. Spread in the pan. Bake 40 to 45 minutes, until the top is golden and the center is slightly jiggly.
Cool and cut. Cool 20 minutes before cutting.
Soften the cream cheese. Let it sit out about 30 minutes so the batter mixes smoothly with no lumps.
Trust the jiggle. The center should still wobble a little when you pull it. It sets as it cools.
Cut clean squares. Wipe the knife between cuts.
Finish it off. Dust with powdered sugar before serving if you like.
Yellow cake mix (enriched bleached flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, corn starch, palm oil, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], dextrose, salt, natural and artificial flavor, xanthan gum, soy lecithin), powdered sugar (sugar, cornstarch), turbinado sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), nutmeg, smoked sea salt.
Contains: Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
Net wt 21.1 oz (1 lb 5.1 oz) 599 g. Makes 12 to 16 squares.
Bourbon Street Gold is our take on classic gooey butter cake. It bakes up golden on top and soft in the middle, with nutmeg and cinnamon vanilla sugar warming the butter flavor.
Mix with cream cheese, eggs, butter, and vanilla in one bowl, spread in a 9×13 pan, and bake. Let it cool, then cut into squares for a party, potluck, or holiday table.
One bowl, one 9×13 pan
Golden top with a soft, gooey center
Made for sharing
8 oz cream cheese, softened
3 eggs
½ cup melted butter
1 tsp vanilla extract
9×13 in baking pan
Prep the pan. Heat the oven to 350°F. Grease a 9×13 in pan.
Mix. In a large bowl, mix the pouch contents, cream cheese, eggs, melted butter, and vanilla until smooth.
Bake. Spread in the pan. Bake 40 to 45 minutes, until the top is golden and the center is slightly jiggly.
Cool and cut. Cool 20 minutes before cutting.
Soften the cream cheese. Let it sit out about 30 minutes so the batter mixes smoothly with no lumps.
Trust the jiggle. The center should still wobble a little when you pull it. It sets as it cools.
Cut clean squares. Wipe the knife between cuts.
Finish it off. Dust with powdered sugar before serving if you like.
Yellow cake mix (enriched bleached flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], sugar, corn starch, palm oil, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], dextrose, salt, natural and artificial flavor, xanthan gum, soy lecithin), powdered sugar (sugar, cornstarch), turbinado sugar, cinnamon vanilla sugar (cane sugar, cinnamon, vanilla extract), nutmeg, smoked sea salt.
Contains: Wheat, Soy. Produced in a facility that also processes wheat, soy, milk, tree nuts, and eggs.
Store in a cool, dry place. Best if used by the date on the pouch.
