Make a tasty Butter Cake with just 15 minutes of prep time! After frosting your cooled Butter Cake, sprinkle on some chopped nuts for a nutty Butter Cake.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) yellow cake mix
1 cup butter, melted
4 egg s
1-1/4 cups plus 3 Tbsp. milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1/4 cup powdered sugar
2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Beat cake mix, butter, eggs and 1-1/4 cups milk in large bowl with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray.
Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat cream cheese, vanilla and remaining milk in separate large bowl with mixer until blended. Add sugar; mix well. Gently stir in COOL WHIP. Spread onto cake.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Sprinkle with 1/4 cup of your favorite chopped PLANTERS Nuts before serving.
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.