Total Time
45mins
Prep 5 mins
Cook 40 mins

This is in response to a request. The recipe calls for carrot cake muffin mix, but you could probably substitute other muffin mixes.

Ingredients Nutrition

  • FILLING

  • 2 (3 ounce) packages cream cheese, softened
  • 2 tablespoons sugar
  • 1 egg
  • CAKE

  • 1 egg
  • 1 cup milk
  • 12 cup butter, melted
  • 2 (8 1/8 ounce) packages carrot cake mix, for muffins

Directions

  1. Heat oven to 350.
  2. Grease 8- or 9-inch square pan.
  3. In small bowl, combine all topping ingredients; beat until smooth.
  4. Set aside.
  5. Beat 1 egg in medium bowl.
  6. Add all remaining cake ingredients; stir until well blended.
  7. Pour into greased pan.
  8. Drop spoonfuls of filling over batter.
  9. With knife, swirl filling into batter; turn some of batter over top of filling.
  10. Bake at 350 degrees for 35 to 45 minutes, or until topping is set.
  11. Cool in pan on wire rack for 30 minutes or until completely cooled.
  12. Cut into squares.
  13. Store in refrigerator.

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