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Cheese Danish

Updated on April 13, 2015

I usually make this danish for holiday breakfasts. The recipe makes 2 danishes, so I wrap one in plastic wrap and freeze it for later use. I found this recipe in a book years ago. It's pretty long and has a lot of steps, but it's relatively easy to make. My pictures show a red danish because I used a red cake mix. I've experimented with different flavors with successful results. The recipe calls for Butter Buds, I assume for flavor, but I don't use it. For the cream cheese, I buy 2 8oz packages and cut 1 1/2 oz off one to use for the topping. I've tried other danish recipes over the years, but this is the only one my family likes. Don't let the length of the recipe fool you. It looks complicated, but it's not. I'm no cooking expert. If I can make this well enough that people have asked me for the recipe then anyone can make it.


  • 1/2 c cake mix
  • 2 1/2 c flour, minus 5 tbsp
  • 5 tbsp corn starch
  • 3 tbsp Butter Buds
  • 1 pkg Rapid Rise Yeast
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 c milk
  • 3/4 tsp vanilla extract
  • 1 tbsp white vinegar
  • Filling
  • 16 oz cream cheese
  • 1/3 c powdered sugar
  • 1 tbsp corn starch
  • 1 tsp Butter Buds
  • 1/2 tsp white vinegar
  • 1/2 tsp vanilla extract
  • Topping
  • 1 tbsp cake mix
  • 1/4 c + 1 tbsp sugar
  • 1/4 c flour
  • 2 tsp Butter Buds
  • 1/2 tsp baking powder
  • 1 1/2 oz cream cheese
  • Glaze
  • 1 c powdered sugar
  • 1 tbsp + 1 tsp milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp Butter Buds
  1. For the cake, combine the dry ingredients in a large mixing bowl. Heat the liquids until very warm. Add the liquids to the mixing bowl and beat until well combined. Cover and let sit 10 minutes.
  2. Preheat oven to 350. Fold 2 pieces of foil to fit side by side in a 13 x 9 inch cake pan. Spray the foil with cooking spray. Spread 3/4 c dough in each foil piece. Bake 5 minutes. Cool 15 minutes.
  3. For the filling, soften the cream cheese and beat all ingredients with a mixer until smooth. Spread 1/2 on each cake piece. Divide the remaining dough in half and spread one piece over each cake.
  4. For the topping, combine the dry ingredients and cut in the cream cheese until crumbly. Sprinkle over the cakes. Bake 25 - 30 minutes. Cool on rack in pan.
  5. Just before serving, combine glaze ingredients and drizzle over cakes.
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