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Biscoff Gooey Cake

October 1, 2013


I am a huge fan of Biscoff spread and can’t believe I didn’t think to make a gooey cake version before now! Biscoff cookies are the cookies you get when on Delta flights. They are super tasty, with a cinnamon background…could maybe be classified as part of the gingerbread family.  About a year or so ago they introduced Biscoff spread, which is the consistency of peanut butter and is made with the cookies. It is very addicting and perfectly acceptable to eat by the spoonful. In my area I can only find the cookies and the spread at Walmart, but I know they sell it at Publix for my Florida friends. I hear Trader Joe’s has their own version as well called Cookie Butter. Hope you give these a try!

Biscoff Gooey Cake


  • 1 package yellow cake mix
  • 4 eggs
  • 2 sticks of butter – melted separately
  • 8oz package cream cheese, softened
  • 1 cup creamy biscoff spread
  • 1 box (16oz) powdered sugar
  • 1 t vanilla extract
  • 2 to 3 t cinnamon


  • Preheat oven to 350
  • In large mixing bowl, combine cake mix with 1 stick melted butter, 1 egg and 1 t cinnamon. Press into the bottom of a greased 13×9 cake pan.
  • In a large mixing bowl (I always use the same one that I just did the cake mix in without cleaning it) mix together the cream cheese and biscoff spread.  Stir in 3 eggs, 1 stick melted butter, vanilla and 1 to 2 t cinnamon.  Mix in powdered sugar until smooth.
  • Pour cream cheese mixture on top of cake mix crust and spread evenly.
  • Bake for 40 to 50 minutes – trying not to overbake. Mine usually take exactly 40 minutes but think I did this one for 45 min.

Variations for next time: Spread a thin layer of the biscoff spread on top of the cake base before adding the cream cheese mixture. It would maybe help add more biscoff flavor as I think it was pretty mild.

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