Neiman Marcus Cake

Prep Time
Cook Time
Ready In

"This is a universally loved recipe with many variations, and all of them are good. It has been called Neiman Marcus Cake, Butter Cake, Ooey Gooey Cake and "That Cake." Since I had it passed on to me in Texas (the home of Neiman Marcus), I've kept that name, but whatever you call it -- make it soon. You won't be sorry."

Original recipe yields 24 servings


  • Serving Size: 1 (61.5 g)
  • Calories 235.8
  • Total Fat - 8.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 46.6 mg
  • Sodium - 202.7 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 19.2 g
  • Protein - 2.5 g
  • Calcium - 47.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Combine the cake mix, 1 beaten egg, and melted butter to form a dough.

Step 2

Press the dough into a lightly greased 13 X 9-inch baking pan.

Step 3

Combine softened cream cheese with the remaining eggs and vanilla extract and slowly add in the sugar until blended.

Step 4

Pour the cream cheese mixture over the dough and bake at 350 degrees for 35-40 minutes until it browns and seems set when shaken gently. As it cools, the filling will set even more.

Step 5

Cool completely and cut in bars. Sprinkle with powdered sugar.

Step 6

Additions and variations: Many recipes call for 1/2 cup to 1 cup of chopped pecans, added to the dough, sprinkled on top of the dough, or sprinkled on top of the filling. You'll also find a chocolate version with a chocolate cake mix and 6 ounces of chocolate chips added to the filling. We like it made with a Butter Pecan cake mix, although that flavor is sometimes hard to find, and I've heard that lemon cake mix is good. In short, make what sounds good or use what you have in the pantry.

Step 7

To reduce the calorie overload, just cut in very small pieces.

Tips & Variations

No special items needed.



We totally loved this cake with its rich moist and delicious flavor. My daughter now asks for it regularly. We love it with Chocolate Peanut Butter Frosting.

review by:
(13 Aug 2014)