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Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood

This Cinnamon Roll Gooey Butter Cake with Sticky Toffee Buttercream Flood is an indulgent dessert that combines rich cinnamon swirls, a gooey butter layer, and a sticky toffee buttercream topping. It’s perfect for any occasion and guaranteed to be a crowd-pleaser! 🎂
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Ingredients
  

For the Cake:

  • 1 box yellow cake mix
  • 1/2 cup unsalted butter melted
  • 2 large eggs

For the Gooey Layer:

  • 8 oz cream cheese softened
  • 2 large eggs
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

For the Cinnamon Swirl:

  • 1/3 cup unsalted butter melted
  • 2 tbsp ground cinnamon
  • 1/3 cup brown sugar

For the Sticky Toffee Buttercream:

  • 1/2 cup unsalted butter softened
  • 1/4 cup heavy cream
  • 3/4 cup brown sugar
  • 3 cups powdered sugar

Instructions
 

  • Cook the Pasta: Cook the pasta according to package instructions. In the last 3-4 minutes of cooking, add the broccoli florets to the boiling pasta water to blanch. Drain and set aside.
  • Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for 6-8 minutes, until the chicken is fully cooked and golden brown. Remove from the skillet and set aside.
  • Make the Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer for 2-3 minutes. Then add the heavy cream, bringing the mixture to a simmer. Stir in the Parmesan cheese, and cook until the sauce thickens, about 5 minutes.
  • Combine the Pasta and Chicken: Add the cooked pasta and broccoli to the skillet, tossing everything together until well coated in the creamy sauce. Add the cooked chicken back to the skillet and mix.