Butter Crunch Cake

It’s as delicious as it sounds!

Butter Crunch Cake

This Butter Crunch Cake recipe is one that The Mean Man’s grandmother shared with us over 20 years ago. I haven’t make this cake is years and years and so deciphering the hand-written directions were iffy. After eating a few bites of the finished dish, I think I got it right. You’ll find that this cake is likely the richest, gooiest, and most delectable thing you’ve ever eaten. If you don’t like melt in your mouth buttery sweetness, it’s probably not a desert for you. Just go easy with the size of the slice you take. A little goes a long way!

Butter Crunch Cake

The ingredients: 

The cake base:

Yellow Cake Mix

l stick of butter

1 egg

The topping:

8 oz cream cheese

1 box of confectioners sugar (16 oz)

2 eggs

Seriously, that’s it!

Putting it all together:

Pre-heat your oven to 325 degrees. In a mixing bowl, add the yellow cake mix, the stick of butter, and the egg. Using a pastry cutter, mix the ingredients together. The first time I made this cake, I thought, “This CANNOT be right!” because it doesn’t make a batter. It’s more of a dough. (We didn’t have a thousand cooking channels back in the day, so I’d never seen anything like this before). So don’t worry if it looks dry. It works. Spread the mix into the bottom of a 9″x13″ baking dish. You don’t need to grease this pan because the mixture includes a stick of butter- it doesn’t stick. Take your fingers and press the mixture until it fills the pan evenly.

Butter Crunch Cake

Butter Crunch Cake

Butter Crunch Cake

Butter Crunch Cake

The topping:

Mix the powdered sugar, two eggs, and 8 oz of softened cream cheese in a mixing bowl. I used the beaters of the mixer to sort of smoosh the ingredients together before turning it on. Powdered sugar takes on a life of it’s own when it’s dry. It starts to come together quickly and turns into a thick liquid. 

Pour the liquid onto the mixture that’s in your baking dish.

Butter Crunch Cake

Butter Crunch Cake

Butter Crunch Cake

Bake the cake at 325 degrees for 45-50 minutes. The last 5-10 minutes, start checking to be sure it’s not browning on the top. Rotate your pan about half way through the cooking time. You want the topping to firm up. It will rise some while cooking. NOTE: I tried making this cake with the oven set to convection… the cake still tasted great but the topping didn’t set all the way. I think for this cake to work, it has to the have long slow cooking time. Don’t take any shortcuts. The slow cooling process also helps firm the topping- don’t put in the fridge to cool (another mistake I made). 

Butter Crunch Cake

 

Let the cake cool completely before cutting. Cutting can be a little bit of a challenge if you don’t really let the topping completely cook and set. My version today was maybe a bit gooier than it should have been. I could have maybe left it in the oven another 5 minutes, but this does NOT affect the heavenly decadence of the finished product.

Butter Crunch Cake

Butter Crunch Cake

There is a crunch to this cake. I think it comes from the topping, but I cannot honestly say. All I know is now I’ve got to get the rest of this cake out of my house. I cannot walk by without taking a nibble! So, I think a neighborhood cake delivery run is going to have to happen.

I hope you try this! It really is amazingly delicious. 

 

19 Comments

  1. Charlotte Burkholder

    This reminds me of a cake a lady at church introduced my family to when I was young. Hers was called “Ooey, Gooey Butter Cake”. It’s been a long time since I had it but I don’t remember if that had cream cheese. Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again! Remember to leave your host a comment to increase the chance of being featured.

    Reply

    • Kelly

      Charlotte- It’s so addictive! Thanks for the chance to share. Blessings!

      Reply

  2. Melissa

    Oh, this looks amazing. I will definitely have to try this over the holidays. Thanks for sharing at the Family Joy Blog Link Party this week!

    Reply

    • Kelly

      Melissa- It’s beyond delicious and oh so easy. Thanks for the forum! Blessings! -Kelly

      Reply

  3. JOAN

    The directions say to mix the cream cheese, two eggs, and 8 oz softened cream cheese. Please clarify Thanks

    Reply

    • Kelly

      Joan- I’m so sorry for that mistake. Thanks for pointing it out! The topping is made buy mixing the cream cheese, powdered sugar, and two eggs together. I’ve corrected this error. Blessings! -Kelly

      Reply

  4. Michelle

    This cake sounds so decadent!
    Looking forward to giving it a try soon!
    Michelle

    Reply

    • Kelly

      Michelle- Thanks for stopping by! I think you’ll absolutely LOVE this cake. It’s just too delicious. I’m glad you took a moment the say hi. Blessings! -Kelly

      Reply

  5. Michele Morin

    Yum. Just yum.

    Reply

    • Kelly

      Michele- That really sums it up!! So yum!! Thanks for stopping by! Blessings- Kelly

      Reply

  6. Jess

    YUM! What a tasty treat! PINNED! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply

    • Kelly

      Happy to share. 🙂

      Reply

  7. Katy SkipTheBag.com

    This looks so delicious. I doubt it would last long in my house! Thanks for sharing on the Waste Less Wednesday Blog Hop.

    Reply

  8. Mother of 3

    That sounds SO good! So simple too. I love it. Pinned.

    Reply

    • Kelly

      Joanne- It’s absolutely delicious. I did discover something when I made it again yesterday. Don’t use convection. I think the cream cheese topping needs that long slow heat to really set up. Also, let it cool naturally, don’t put it in the fridge. My version I just made is still delicious- but the cream cheese topping is not set as much as it needs to be. Just a tip I just learned. 🙂 Thanks for stopping by! Blessings – Kelly

      Reply

  9. Grandmas House DIY

    Wow, that looks incredible! Thanks for sharing with us at the To grandma’s house we go Wednesday link party! Hope to see you there tomorrow!

    Reply

    • Kelly

      Thanks so much!

      Reply

  10. Mary-the boondocks blog

    Kelly that looks so mouthwateringly good. I am going to pass it on to my daughter who is going to school to become a pastry chef. She loves trying out new things all the time. I am lucky to have her at home so she can make all these yummy desserts, of course, my waistline is not too happy, but I am. Pinning.

    Reply

    • Kelly

      Mary- It’s so lovely to hear from you! This is such an amazingly delicious dessert! I’m jealous that your daughter is home… AND that she is pursuing her profession and you get the fruits of her labor! My oldest daughter loves to bake as well, but sadly lives 600 miles away. I’m about two weeks away from both of my girls (plus my little Emmaline) coming home! They are my greatest blessings for sure. Thanks for stopping by. Blessings! -Kelly

      Reply

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