2/3 cup butter, softened and cooled
1/3 cup packed light brown sugar
3 eggs
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1
Beat butter and brown sugar until well blended. Mix eggs, cream cheese and confectioners' sugar. Beat in milk, vanilla extract and milk. Fold in vanilla. Spoon into prepared tube of cake mix.
Get ready, peanut butter layer! Spoon 1/2 inch of cake mix onto bottom of prepared layer and carefully add 1 cup more cake mix, moving the layer up and down as necessary to end up with the right consistency. Let it sit until cake is at room temperature. Refrigerate for 15 minutes or until firm.
Line a 9x13 inch baking pan with parchment paper. Coat with non-stick cooking spray, sprinkle topping with cinnamon. Bake for 25 minutes, until top springs back when lightly touched. Cool completely in pan before removing from oven.
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