Gooey Butter-less Biscoff Cake

The food blogging world has been buzzing about this Biscoff spread lately. I finally found it at Wal-mart and I was so excited. The jar was opened up immediately after pulling out the Wal-Mart parking lot and the husband and I taste tested it with our fingers. I could tell why this spread has been becoming popular lately because it was so stinkin good. It tastes like a cookie and almost has a hint of caramel in it. Think it may even pass nutella.

I saw a recipe for gooey butter cake using biscoff spread and decided to try taking a stab at making it healthier without using the 2 sticks of butter it called for in the recipe. I used a can of pumpkin for the yellow cake mix, and didn’t even need to bother adding the stick of butter to the top part. The cake I made, that came out in the end was nothing compared to the one Paula Deen makes. It was just as good though. I could almost describe it as one layer of cake, and a layer of biscoff cream cheese cake on top of that. Cause that’s basically what the top layer of it is. The one paula deen makes, the bottom crust get’s a stick of butter because it ends up being almost like a cookie dough crust. If that makes any sense. So, try this one. It will be like eating a cheesecake and cake all together.

Servings: 15

Note: I tried making this cake lighter but with the way Biscoff spread is, it isn’t very healthy but pretty darn tasty. I decided to post the nutrition info up anyway.

Recipe adapted from Paula Deen

1 (18 1/4-ounce) package yellow cake mix
1 egg
1 15 oz can of pumpkin

1 (8-ounce) package cream cheese, softened 1/2 less fat
1 cup Biscoff spread
2 eggs
1 teaspoon vanilla
2 cups of powdered sugar.

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and pumpkin and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and Biscoff until smooth.

Add the eggs, and vanilla and beat together. Next, add the powdered sugar and mix well.

Spread Biscoff mixture over cake batter and bake for approximately 40 minutes.

Make sure not to overbake as the center should be a little gooey.


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  1. says

    I love Biscoff just as much as everyone else does and I love that you were able to lighten this cake up a bit! Great substitutions!

  2. says

    I’ve recently tried Biscoff and I LOVE it, even better than nutella.
    Yellow cake, pumpkin, and Biscoff: some of my favorite things in one.

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