If you know me, you know that I rarely venture into the territory of box-mixes – I just like cooking from scratch so much!
But see, there was this one French Butter Cake recipe that mom found years and years ago, back in the day when all us kids still lived at home.
And it. was. good. The whole family fell head over heals for it.
The butter, the gooey filling, the cake bottom. There wasn’t a crumb left after we finished with it – not a hard feat when you’re a family of ten, but still.
We loved it!
Of course, the whole recipe was created around the use of a box of yellow cake mix.
The advantage to that of course is that cake mix makes it all very fast and easy.
The disadvantage is that it’s hard to find a gluten-free cake mix that you can use cup for cup in a recipe like that.
Notwithstanding, I was in Walmart last week, and bought a Pillsbury cake mix – hey, somebody’s gotta do the research 😉 plus, you can save on Pillsbury with Ibotta so it’s not such a splurge.
And yesterday, I finally decided it was time to try. So with eyes squeezed shut and fingers crossed, I dumped my cake mix in, put it in the oven and (im)patiently waited the results.
Perfection on a plate.
While I’m usually a homemade cake mix fan, I have to say I loved how Pillsbury made it so easy to get the kids involved. “open it up and dump it in” is Garrett’s favorite kind of measuring method. 😉
It’s so fun how the kids want to be involved in everything we do. Even if it’s just holding a reflector so mommy can take pictures.
Although that may be because I promised him a bite afterward.
I like to think my kids will have the same kind of warm memories of helping mama bake in the kitchen, and the deliciousness of the fruit of our labors!
Gluten-free French Butter Cake
Gluten-Free French Butter Cake
Ingredients
- Bottom layer:
- 1 Pillsbury Gluten-Free yellow Cake Mix
- 1/2 cup butter, melted
- 2 eggs
- Top layer:
- 1, 8oz. block of cream cheese, softened
- 2 eggs
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º
- Lightly grease a 9×13 inch baking dish and set aside.
- In a large bowl, mix together first three ingredients (cake mix, butter, and 2 eggs) until completely incorporated.
- In a second large bowl, combine remaining ingredients and beat until smooth.
- Press cake mix mixture into prepared baking dish.
- Pour cream cheese mixture on top, and spread evenly.
- Bake in center of the oven for 35-40 minutes, until cake no longer jiggles when moved (the toothpick test won’t work on this cake!)
- Remove from oven and allow to cool.
- Once cake is cool, cut into squares and serve.
- Store any leftovers in the refrigerator for up to a week.
- Enjoy!
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Brenda potts says
Can’t wait to try this for my grandaughter. She needs gluenten free and she is also diabetic. What can I do to make this with less sugar.
She had been diabetic since she was 2, now 19 and just found out she also has celiac also.
Whole new cooking experience for us.
Elise says
I don’t know that this particular recipe is suitable for reducing sugar. I would try googling diabetic or keto recipes for that.
Melanie Thompson says
Elise! Imagine my surprise to be scrolling thru Pinterest’s suggestions for me and clicking on this recipe and seeing you guys! First time to randomly find a person that I know IRL thru Pinterest. So neat! 🙂 this recipe sounds delicious, especially after reading all the comments! Jack and Grace are both sensitive to egg though, so i will be wondering about trying it with an egg substitute. We shall see! Hope you guys are doing well.
Elise says
Hi Melanie, Great to hear from you!
I haven’t tried an egg substitute in this recipe, so I can’t really say. Sorry!
Shannon says
Made this recipe and it is better the second day after chilling in the refrigerator overnight! If you can wait that long. Delicious!!!
★★★★★
Erica says
I had great success with this recipe today. I could only find Bobs Red Mill gf vanilla cake mix (the kind in the bag) and I was a little unsure since the directions on the Bobs bag say to also add 1/2 cup of water with the butter. The batter looked too dry and thick so I did end up adding around 1/4 cup of water. I think if I’d added the whole amount, that would have been fine too. Anyway, everything else I followed to a T and it was delicious! Gf and non-gf partakers alike enjoyed it immensely 🙂
★★★★★
Sandy says
Just received a large box of chocolate Bobs Redmill GF cake mix would that work in this recipe?
Elise says
Yep. You could make a Chocolate version!
Mary says
Tried it for a birthday for my husband, sweet tooth, turns out it is really yummy and not as surgery as I expected it to be. Thanks for a new way to say Happy B-Day in my family.
Cindy says
is it the 15 or 17 oz size box of Pillsbury mix?
Jen says
This recipe is so delicious! I have made it several times and everyone always loves it! Thank you!
★★★★★
Nancy says
Easy to make. Delicious! Husband loved it.
★★★★★
Lynda says
Has anyone tried this as cupcakes? We love this recipe but need something for a Grab and go type buffet at school.
★★★★★