Description
These Gooey Butter Cream Cheese Cake Mix Bars are a decadent and easy-to-make dessert combining a buttery cake mix crust with a rich, creamy cream cheese filling. Perfectly gooey and sweet, they bake up golden and are an irresistible treat for gatherings or everyday indulgence.
Ingredients
Scale
Crust
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Topping (Optional)
- Powdered sugar, for dusting
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Make the crust. In a mixing bowl, combine the yellow cake mix with the melted unsalted butter. Stir together until the mixture is crumbly but holds together when pressed. Evenly press this mixture into the bottom of the prepared baking pan, creating a firm crust layer.
- Prepare the filling. In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract. Continue beating until the mixture becomes smooth and creamy, with no lumps.
- Assemble and bake. Pour the cream cheese mixture evenly over the cake mix crust in the pan. Spread it out gently to cover the entire surface. Bake the bars for 35 to 40 minutes, or until the top is set, slightly golden, and no longer jiggly in the center.
- Cool and serve. Allow the bars to cool completely in the pan to room temperature. Once cooled, optionally dust the top with powdered sugar before slicing into squares. Serve and enjoy your rich, gooey dessert bars.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake; the center should be set but still gooey for the best texture.
- If desired, line the pan with parchment paper overhang for easy removal.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a flavor variation, add a teaspoon of lemon zest or almond extract to the filling.
