Thursday, September 6, 2018

Cream Cheese Danish from a Cake Mix

I made this for our adult Sunday School class last weekend. It was easy and tasty.
Cream Cheese Danish from a Cake Mixadapted from

15.25 ounce box White or Yellow cake mix (reserve ½ cup)
3 eggs
16 ounces sour cream
8 ounces cream cheese, at room temp
2 tablespoons milk or half and half, or cream 
Crumb topping
1 tablespoon cold butter,
½ cup reserved cake mix
2 tablespoons confectioner’s sugar
½ cup slivered almonds
½ cup confectioner’s sugar
1 tablespoon milk or cream 
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 10x15 pan liberally with cooking spray and set aside. 

In large mixing bowl place sour cream, eggs, and cake mix, making sure you reserve ½ cup of dry cake mix for crumb topping. Beat well with electric mixer for 1-2 minutes, until well incorporated. 

Spread batter into prepared pan.
In same mixing bowl, place cream cheese and milk or cream. Beat again until fully combined. Use the back of a spoon to make 12-15 indentations in the cake batter and place a spoonful of cream cheese mixture into each one. 

In a small bowl cut  together butter, reserved cake mix, and two tablespoons confectioner’s sugar until nice and crumbly. Sprinkle sliced almonds over the top of the cake batter and then sprinkle crumb topping evenly over. 

Bake at 350 for 25-30 minutes, or until lightly browned. Remove from oven and allow to cool.
Stir together icing ingredients until smooth. Use a spoon to drizzle over top of cooled cake.

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