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A St. Louis coffee pastry, made simple with a few shortcuts
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese, pastry
Servings: 1 cake

Equipment

  • a 9"x13" baking pan
  • a large mixing bowl
  • an electric mixer
  • a rubber spatula

Ingredients

  • 1 package standard yellow cake mix (15.25 oz)
  • 1 package soft cream cheese (8 oz)
  • 1 package powdered sugar (16 oz)
  • 2 sticks unsalted butter (8 oz)
  • 1 tsp vanilla extract
  • baking spray (or butter)

Instructions

  • Preheat oven to 350°F
  • Grease the baking pan with the spray or butter
  • Melt each stick of butter into separate bowls -- they're used separately

Make the crust

  • In the large mixing bowl, mix the package of cake mix, one of the eggs, and one of the bowls of melted butter with the electric mixer
  • Put the cake mixture into the pan and then press it down and out so that it fills the bottom of the pan, and is raised a little on the sides

Add filling

  • Back in the bowl, beat the package of cream cheese with the electric mixer until it's smooth
    (You don't need to clean the bowl or equipment since it all ends up in the same place)
  • Mix in the other 2 eggs, the other bowl of melted butter, and the teaspoon of vanilla extract
  • Mix in the package of powdered sugar
  • Make sure everything is blended well and try to minimize lumps
  • Using the rubber spatula, evently spread the filling over the crust in the pan

Bake

  • Bake for 40 minutes at 350°F
  • It's done when the crust is golden, and the filling is a little jiggly -- toothpick test doesn't work due to the cream

Notes

Adapted from Paula Deen.