Ingredients:

  • 1 box (15.25 oz) Super Moist Yellow Cake Mix
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 0.75 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 175°C (350°F) and thoroughly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the yellow cake mix, eggs, vegetable oil, whole milk, and vanilla extract. Beat with an electric mixer for 2 minutes until aerated and pale.
  3. Pour the batter into the prepared dish and bake for 30 minutes, or until a toothpick comes out with just a few moist crumbs.
  4. Allow the cake to cool for at least 20 minutes. Using the round handle of a wooden spoon, poke holes across the entire surface of the cake until you see the bottom of the pan through the holes.
  5. Whisk together the melted butter, brown sugar, cinnamon, and sea salt. Pour this cinnamon filling slowly over the warm cake, ensuring it sinks into the poked holes.
  6. In a separate bowl, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla bean paste. Mix until fluffy.
  7. Spread the cream cheese frosting over the cake once it has cooled completely.