Right after we got married, we bought a house in the core of Kansas City. Charmed oozed out of our little bungalow. The neighborhood was full of young couples and single people, and all of our friends lived within a two mile radius. We could walk to locally owned restaurants, bars and shopping. The retail buildings in the neighborhood were too small, too quirky to attract national chains. It was the perfect place to experience being newly married and still relatively responsibility free.
One of our favorite places was a little pizza joint that had been around forever. The pizza was great. We learned to eat it like the regulars did, by drizzling honey on the crusts and adding cream cheese as a topping (I know). Over time, we learned that they also had killer desserts. The best of the bunch was Ooey Gooey Butter Cake. So we started ordering it, and fell in love.
Ooey Gooey Butter cake originated in St. Louis, and was made famous by the infamous Paula Deen. So why was a little pizza place in Kansas City serving it as their flagship dessert? I honestly don’t know. Probably because it is damn good.
Gluten sensitive? Sorry. Dieting? Sorry. Trying to eliminate refined sugars? Sorry. Eating mostly whole foods? Yeah, sorry. These delicious little donut babies are, as they say on Sesame Street, a “sometimes” food.
I adapted this recipe to work in my all time favorite Wilton Mini Donut Pan. It’s the bomb, and anything you make in it just tastes better because it’s so dang cute. Bring mini donuts to a party, and you’re everyone’s hero!
You will be hard pressed to find someone who doesn’t love these donuts. My intentions are always to have just one. They are bite sized, and one mini donut seems pretty harmless, right? After I eat half the pan, I remind myself that I they were baked (not fried!) and the guilt magically floats away.
- 1 (8 ounce) package cream cheese
- 1/2 cup butter, softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 package yellow cake mix
- 1/4 cup powdered sugar
- Preheat oven to 350 degrees and grease mini donut pan.
- In a large mixing bowl, cream together cream cheese and butter. Add in egg and vanilla, and mix.
- Slowly add in yellow cake mix until well combined.
- Use a teaspoon to scoop the batter into the donut pan openings. Then, use a spatula to press and spread the batter down into the donut form.
- Baked for 9-11 minutes until donuts spring back when pressed with your fingertip.
- Sprinkle with powdered sugar, and serve.
- Donut pan should be about half full of batter. If you overfill, there will not be a hole in the center of the donut.