The “Ugly” Cake That Always Disappears

I’ll never forget the first time I saw this cake. My Aunt Carol brought it to our annual family picnic, and honestly, it looked a bit…rustic. It wasn’t winning any beauty contests. But the second I took a bite, I was hooked. The combination of the soft, buttery base and the sweet, creamy topping was simply irresistible. Years later, it’s still a family favorite, and the name “Ugly Cake” has stuck, a testament to the fact that you can’t judge a cake by its appearance!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12 squares
• Yield: 8-12
• Dietary Type: Not specified

Ingredients

First Layer:

• 1 (18 ounce) box yellow cake mix
• 1 egg, beaten
• ½ cup melted margarine

Second Layer:

• 1 (8 ounce) package cream cheese, softened
• 1 lb confectioners’ sugar
• 2 eggs, beaten

Equipment Needed

• 9 x 12 inch baking pan
• Mixer
• Greased pan
• Mixing bowls

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the first layer: In a mixing bowl, combine the yellow cake mix, beaten egg, and melted margarine. Mix until well combined.
3. Press the mixture evenly into a greased 9 x 12 inch baking pan. Ensure the entire bottom of the pan is covered.
4. Prepare the second layer: In a separate mixing bowl, beat the softened cream cheese, confectioners’ sugar, and beaten eggs together using a mixer until smooth and creamy.
5. Pour the cream cheese mixture evenly over the first layer in the baking pan.
6. Bake in the preheated oven for 35 minutes.
7. To check for doneness, the top should be lightly golden brown and the filling set. A toothpick inserted into the center should come out clean.
8. Remove from the oven and let cool completely before cutting into squares and serving.

Expert Tips & Tricks

• Softening the Cream Cheese: Make sure your cream cheese is truly softened before you start. Leaving it at room temperature for at least an hour will make it much easier to incorporate and prevent lumps in your filling. You can also microwave it in 15-second intervals, being careful not to melt it.
• Even Layering: For a uniform final product, press the cake mix layer evenly across the bottom of the pan. Use the back of a spoon or your fingers (lightly coated with cooking spray) to get a smooth surface.
• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it during the last 10 minutes of baking and remove it from the oven as soon as the top is set.
• Adjusting Sweetness: If you prefer a less sweet cake, you can slightly reduce the amount of confectioners’ sugar in the second layer. Start with a 3/4 pound and add more until you reach your desired sweetness.
• Substitutions: You can use butter instead of margarine in the first layer. The taste will be similar, although butter will impart a richer flavor.
• Make-Ahead: You can bake the “Ugly” Cake one day ahead. Allow it to cool completely, cover tightly with plastic wrap, and refrigerate until ready to serve.

Serving & Storage Suggestions

The “Ugly” Cake is best served chilled or at room temperature. Cut into squares and arrange on a platter. Dusting the top with a little extra confectioners’ sugar before serving adds a nice touch, although it’s perfectly delicious without it.

Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. The high sugar content helps to preserve it. While freezing is possible, the texture of the cream cheese layer may change slightly upon thawing. If you choose to freeze it, wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	724 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	30.6 g	47%
Saturated Fat	9.9 g	49%
Cholesterol	111.8 mg	37%
Sodium	662.8 mg	27%
Total Carbohydrate	107.3 g	35%
Dietary Fiber	0.7 g	2%
Sugars	83.3 g	N/A
Protein	7.4 g	14%

Variations & Substitutions

• Chocolate “Ugly” Cake: Use a chocolate cake mix for the base and add a tablespoon of cocoa powder to the cream cheese mixture for a chocolatey twist. You can also add chocolate chips to either layer.
• Lemon “Ugly” Cake: Use a lemon cake mix and add the zest of one lemon to the cream cheese mixture.
• Nutty “Ugly” Cake: Add chopped pecans or walnuts to the cake mix layer for added texture and flavor.
• Seasonal Fruit: Top the baked and cooled cake with fresh berries or sliced fruit before serving.
• Gluten-Free: Substitute the yellow cake mix with your favorite gluten-free cake mix. Be sure to adjust baking time if necessary.

FAQs (Frequently Asked Questions)

Q: Why is it called “Ugly” Cake?

A: The name comes from the rustic appearance of the cake. It’s not the prettiest cake in the world, but the taste more than makes up for it!

Q: Can I use a different size pan?

A: While a 9×12 inch pan is recommended, you can use an 8×8 inch pan for a thicker cake, or a 9×13 inch pan for a thinner cake. Adjust the baking time accordingly.

Q: Can I use low-fat cream cheese?

A: Yes, you can use low-fat cream cheese, but the texture of the filling might be slightly different. It may not be as creamy.

Q: Can I make this cake without a mixer?

A: While a mixer is recommended for the cream cheese layer to ensure it’s smooth and creamy, you can try mixing it by hand with a whisk. It will require more effort.

Q: My cake is browning too quickly, what should I do?

A: If the top of the cake is browning too quickly, tent it loosely with aluminum foil to prevent further browning without trapping too much heat.

Final Thoughts

Don’t let the name fool you; this “Ugly” Cake is a guaranteed crowd-pleaser! It’s simple to make, incredibly delicious, and perfect for any occasion. Whether you’re bringing it to a potluck, serving it at a family gathering, or simply craving a sweet treat, this cake is sure to disappear quickly. So, give it a try, embrace its rustic charm, and prepare to be amazed by its irresistible flavor! I encourage you to share your feedback and any variations you might try – happy baking!