Cake Mix Cream Cheese Danish*

By srumbel

I love shortcuts using cake mix, especially when the end product is so very different from what you’d expect a cake mix to be able to turn out. The flavor cake mix lends to this cream cheese danish really takes you by surprise! This recipe is easily tweaked to add in different flavorings such as lemon, coconut, etc. You can also add a bit of fruit jam into the wells along with the cream cheese if you like. They are a great option for church brunches, overnight guests, bake sales, or random acts of baked good kindness (my favorite)!

Ingredients

• 15.25 15.25 1/2 15.25 ounce box French vanilla cake mix (reserve 1/2 cup)*
• 3 3 3 eggs
• 16 16 16 ounces sour cream
• Filling
• 8 8 8 ounces cream cheese, at room temp
• 2 2 2 tablespoons milk or half and half
• Crumb topping
• 1 1 1 tablespoon butter, melted
• 1/2 1/2 1/2 cup reserved cake mix
• 2 2 2 tablespoons confectioner’s sugar
• 1/2 1/2 1/2 cup slivered almonds
• Icing
• 1/2 1/2 1/2 cup confectioner’s sugar
• 1 1 1 tablespoon milk
• 1 1 1 teaspoon vanilla
• to to have to use French Vanilla Cake Mix, it’s just what I like to use. I’ve made this with white and yellow cake mix as well. Whatever box you grab first will be just fine.

Preparation

Step 1

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 most of the 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, scraping out bowl with a rubber spatula.

In same mixing bowl (no need to clean), place cream cheese and milk. Beat again until fully combined, about a minute or two. 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 stir together melted 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.