Gooey (with less) Butter Cake

adapted from: Bobby Deen


1 (18.25 oz) package yellow cake mix

1/2 c. reduced-fat buttermilk

1 Tbl. canola oil

1 egg, lightly beaten


1 (8 oz.) package neufchatel cream cheese, softened

3/4 c. powdered sugar

1/4 c. plain nonfat Greek-style yogurt

1 Tbl. melted butter

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Spray a 9''x9'' baking dish with nonstick cooking spray.  Place the cake mix, buttermilk, oil and egg in a large bowl and using an electric mixer, blend together until smooth.  Spread the mixture into the prepared baking dish.  For the filling: beat the cream cheese until smooth.  Beat in the sugar, yogurt, butter and vanilla.  Spread over the cake mixture.  Bake 40-45 minutes.  DO NOT OVERBAKE.  You want the center to be a little gooey. Yield: 16 servings. 

Jenn's Notes: I used a cherry chip cake mix instead of yellow and I ended up using regular cream cheese instead of light (but I think light would still be just as yummy), since I had some that was expiring.  I used an 8''x8'' baking dish that had pretty tall sides and the cake baked right up to the top.  So, my picture will be a little thicker than yours would be if you use a 9''x9'' pan.  I baked mine the full 45 minutes and that might have been 1 or 2 minutes too long, but the middle was still a little gooey.  The cake part is almost a little dry, but when you eat it together with the creamy filling it is yummy! The filling is absolutely delicious and reminds me of cheesecake.  I think I even liked this better the 2nd day!