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Almond Croissant Gooey Butter Cake Recipe

Cake Layer Ingredients:
• 1 box almond cake mix (15.25 oz)
• ½ c butter, melted and cooled
• 2 eggs, room temperature

Almond Paste Ingredients (optional):
• 5 tbsp butter melted
• 1 c almond flour
• ¾ c powdered sugar
• 1 tsp almond extract
• ½ tsp vanilla extract
• 2 egg whites
• ¼ tsp salt

Cream Cheese Layer Ingredients:
• 8 oz cream cheese, room temperature
• 1 tsp vanilla bean paste or extract
• 1 ½ c powdered sugar if using almond paste, 2 c if no paste
• 2 eggs

Topping:
• Powdered sugar
• Sliced almonds

Instructions:
1. Preheat oven to 350, grease 9x13 baking dish.
2. Make the cake layer by combining almond cake mix (or white or vanilla and almond extract), melted butter, 2 eggs.
3. Spread cake batter in prepared baking dish to completely cover the bottom of the dish.
4. Make the almond paste by combining almond flour, powdered sugar, and salt- whisk. Add melted butter, almond extract, vanilla extract, and egg whites. Mix well, spread on top of cake batter.
5. Make the cream cheese layer by combining cream cheese, vanilla extract, 2 eggs, and powdered sugar.
6. Spread cream cheese layer on top of cake layer, completely cover cake with cream cheese mixture so no cake is showing.
7. Sprinkle almonds on top of cream cheese layer.
8. Bake cake for 25 – 30 minutes, cream cheese layer will be set but jiggly in the middle. Do not overbake or cake won’t be gooey.
9. Allow cake to cool.
10. Add dusting of powdered sugar to top of cake.
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