Easy Neiman Marcus Cake
Sweet, buttery, and outrageously gooey, this Neiman Marcus cake brings powdered sugar, cream cheese, and yellow cake mix together in one wildly addictive bar. The soft filling contrasts the chewy crust, making it practically impossible to stop at one square. Ideal for potlucks, last-minute desserts, or anytime you need that perfect mix of chewy and gooey!
18
bars
Ingredients
Crust
- 1 box (432 g) yellow cake mix 15.25 ounces
- 2 large eggs
- 1/2 cup (113 g) unsalted butter melted (1 stick/113 g)
Filling
- 8 oz (226 g) cream cheese softened (1 block/226 g)
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 4 cups (480 g) powdered sugar
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Electric mixer
- Spatula
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish or line with parchment for easy removal.
- In a large bowl, combine yellow cake mix, 2 eggs, and melted butter. Mix until a thick dough forms. Press evenly into the bottom of the prepared pan.
- In a separate bowl, beat softened cream cheese until smooth. Add remaining 2 eggs and vanilla extract; beat to combine. Gradually mix in powdered sugar until creamy and smooth.
- Pour the cream cheese mixture over the crust, spreading it evenly to the edges.
- Bake for 35–40 minutes, until the edges are puffed and set but the center is still slightly jiggly.
- Let the cake cool completely in the pan before slicing into bars. The center will firm up as it cools.
Notes
This recipe is incredibly adaptable—try swapping in chocolate cake mix, adding chopped nuts, coconut, or a touch of lemon zest for variations. Store leftovers covered at room temperature for 1–2 days, or in the fridge for up to 5 days. To freeze, wrap bars well and store for up to 3 months.
Nutrition
Calories: 350kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 230mg | Potassium: 54mg | Sugar: 41g | Vitamin A: 362IU | Calcium: 60mg | Iron: 1.2mg