Neiman Marcus Cake Recipe

Our family has been making this cake for as long as I can remember, with a slight tweak - we only use 2 cups of sugar or 1 box instead of the recommended amount. This adjustment came about as we found the original recipe to be too sweet for our liking. Additionally, our version of the recipe includes just 1 egg in the cream cheese part, although I experimented with using 2 eggs and found it to taste just as delicious while making it easier to spread on the first layer. This cake holds a special place in our family traditions, especially during Thanksgiving and Christmas celebrations!

I tried following "Kerri's" instructions, and the result was amazing. It's so good that it deserves its own recipe with her modifications. I sliced it into squares and brought it to a UFC Fight Night party with some friends, and they absolutely loved it - the perfect balance of sweetness, with a delightful boost from the coconut and nuts! I found it convenient to press the "crust" into the pan by using waxed paper. It made the process really easy.

The first time I tried this recipe, I followed the recommendations of fellow reviewers and used 2 cups of powdered sugar. It turned out to be too sweet for my taste. So, the next time around, I reduced it to 1 cup, and it was just perfect. I also decided to enhance the cream cheese with 1 tsp of almond extract, and for an extra touch, I added around half a cup of seedless raspberry jam into a sandwich bag. By cutting a corner of the bag and piping the jam on top, I then swirled it with a knife to create a visually appealing design. The result was absolutely fantastic!

Rewritten review: The cream cheese filling in this recipe is excessively sweet, to the point that my family couldn't enjoy it, as the overpowering sugar masked the cream cheese flavor. After some adjustments, I found that using 12 ounces of cream cheese, one cup of confectioners' sugar, eggs, and a couple of tablespoons of milk made the filling taste more like cream cheese and less like pure sugar. Additionally, when mixing the cake/crust, I discovered that gently patting the sticky dough together and dusting it with powdered sugar creates a soft, easily manageable dough ball, making it simpler to press into the pan rather than spreading the sticky mixture. These tips may be beneficial, but overall, this dessert can be amazing and easily adjusted to suit your preferences.

I discovered this cake at a baby shower and it was a huge hit - everyone was asking for the recipe! Since then, I have brought it to numerous events and it has never failed to impress. My secret touch is adding chopped pecans to the cake mix before spreading it in the pan, creating a delightful crunchy surprise in the crust!

I read some reviews mentioning that the original recipe was "too sweet," so I decided to make some adjustments. I used a lemon cake mix and skipped the vanilla extract. I also modified the cream cheese topping by incorporating 1/4 cup of sour cream and gently folding in some fresh blueberries that were patted dry. The result was perfect! Just a quick tip - if you decide to try this version, make sure to increase the baking time by an extra 10-15 minutes due to the added moisture from the berries and sour cream. To prevent the bottom from over baking, I placed the cake pan on top of a cookie sheet while baking.

I found that the cake mixes are now only 13.25 oz, which left me a bit short on the cake batter. I didn't realize this until I was already in the middle of baking, so I recommend buying two cake mixes if you can't find the 15.25 oz box. Apart from that, everything else was excellent!

I tried a "carrot cake" mix and improvised by adding 1 cup of shredded carrot, 1/2 cup of raisins, and 1 cup of crushed pineapple, then followed the rest of the instructions as directed. Next time, I'll definitely try using 2 cups of confectioners' sugar and adding 1/2 teaspoon of vanilla. For the finishing touch, I made a glaze using 1 tablespoon of melted butter, 1 cup of confectioners' sugar, 1 teaspoon of clear vanilla, and enough half and half to achieve a medium-thick, pourable consistency which I drizzled over the top. With 35 years of semi-professional cake-making experience, my family went crazy over this one. Simply excellent!

Fabulous recipe!!! I found it to be easy to make and absolutely delicious. However, as a diabetic, the 3 1/2 cups of sugar in the original recipe was concerning for me. Since I live alone, I decided to halve the recipe by using 2 eggs instead of 4, half of a yellow cake mix, and so on. I substituted Zero Sugar cake mix and powdered Stevia for the sugar. Following suggestions from other reviewers, I used 1 cup of powdered Stevia for the reduced recipe. The cake turned out beautifully when baked in a glass dish as directed, although it may not have had the same crackly texture on top as it would have with real sugar. Nonetheless, it tasted incredibly good. [Note: You can make your own powdered Stevia by blending a large bag of cup-for-cup Stevia (not the packet or small tub variety) in a blender. To counter any aftertaste, you can add a small amount of powdered evaporated milk crystals. Personally, I mix half store-bought powdered Stevia with half homemade Stevia for best results.] CKohl

If I were to prepare this dish again, I would reduce the sugar to 1 1/2 cups from 3 1/2 cups as it is overly sweet.

Thank you very much! I am currently getting my kitchen renovated, actually getting a brand new one. I can't wait to enjoy it in 6-10 weeks!

No changes necessary!! It's baking in the oven right now. I'll update with more details after we've tasted it! 😊

I accidentally forgot to add vanilla, but I improvised by using vanilla paste in the powdered sugar and egg mixture of the recipe. It turned out great!

This recipe was incredibly simple and absolutely delicious! I made a double batch, so it required a slightly longer bake time of approximately 42 minutes. Even my son, who is usually picky, exclaimed, "This is really tasty!" It was fun to see and savor the distinct layers in each bite.

I shared this page with a family member after they made a cake for another family member's birthday. It was absolutely delicious! 😊🎂

Absolutely loved this dessert bar recipe! It has quickly become one of my top favorites. I decided to give it a try as soon as I stumbled upon the recipe, drawn in by its simplicity and the promise of delicious flavors. And let me tell you, it did not disappoint! I was so eager to dig in that I forgot to take a picture before devouring them all. Oops! Luckily, I stashed a few in the freezer, and they held up perfectly for weeks. Feel free to get creative with flavorings - I used my homemade Bourbon Vanilla extract and it was fantastic. Go ahead and give this recipe a go, just be prepared for the addictive taste - your waistline might not thank you!

I absolutely love using my butter pecan cake mix! I top it off with pecan pieces over the cream cheese mixture, making it my ultimate favorite dessert!

When you're craving something sweet, this cake is the perfect remedy.

I absolutely loved this recipe! I followed it exactly as written the first time, and it turned out delicious. I am preparing to meet my Aunt, who recently turned 80, along with my cousins for the first time. My sibling and their spouse are also joining us – she will have just celebrated her 75th birthday. I am 59, and I am planning a double birthday surprise for them after our wonderful dinner and reunion. I am positive that they will love it. I can't wait for the celebration! Dee