Ooey Gooey Bars


Makes 16–20 bars)

For the Cake Base:

  • 1 (18.25 oz) box yellow cake mix (like Duncan Hines)
  • 1 large egg
  • ½ cup (1 stick / 115g) unsalted butter, melted

For the Gooey Topping:

  • 1 (8 oz) block full-fat cream cheese, softened
  • 2 large eggs
  • ½ cup (1 stick / 115g) unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 (16 oz) box powdered sugar, sifted (about 3½ cups)

💡 Pro Tips & Swaps:

  • Use full-fat cream cheese—low-fat versions make the topping runny.
  • Sift the powdered sugar to avoid lumps in the gooey layer.
  • No yellow cake mix? Make your own: 1¾ cups flour + 1 cup sugar + 1½ tsp baking powder + ½ tsp salt.
  • Gluten-free? Use a GF yellow cake mix (like King Arthur or Betty Crocker GF).

Step-by-Step Instructions (Foolproof & Fast)

1. Prep & Preheat

  • Preheat oven to 350°F (175°C).
  • Grease a 9x13-inch baking pan and line with parchment (for easy lifting).

2. Make the Cake Base

  • In a bowl, combine cake mix, 1 egg, and ½ cup melted butter.
  • Mix until crumbly and dough-like (it will be thick).
  • Press evenly into the bottom of the pan.

3. Make the Gooey Topping

  • In a large bowl, beat cream cheese until smooth.
  • Add 2 eggs, ½ cup melted butter, and vanilla. Beat until creamy.
  • Gradually add sifted powdered sugar, mixing on low until fully blended and glossy.

4. Assemble & Bake

  • Pour the gooey topping evenly over the cake base.
  • Bake 25–30 minutes, until edges are golden and center is just set (it will look soft—that’s perfect!).
  • Do not overbake—the center firms as it cools.

5. Cool Completely (The Hardest Part!)

  • Let cool in pan at least 1–2 hours before slicing.
  • For clean cuts, wipe a sharp knife with a hot, wet cloth between slices.

Creative Variations

  • Chocolate Ooey Gooey: Use chocolate cake mix + ½ cup cocoa powder in the topping
  • Peanut Butter Swirl: Swirl ¼ cup peanut butter into the topping before baking
  • Lemon Zest: Add 2 tbsp lemon zest to the cream cheese layer
  • Cinnamon Sugar: Sprinkle 1 tbsp cinnamon + 2 tbsp sugar on top before baking
  • Holiday Fun: Press holiday sprinkles or crushed peppermints into the topping after baking

Storage & Gifting Tips

  • Store covered at room temperature for 3–4 days (they stay gooey!).
  • Refrigerate for up to 1 week—bring to room temp before serving.
  • Freeze (unglued) for up to 2 months—thaw at room temp.
  • Gift idea: Cut into squares, stack in a festive tin with parchment between layers. Add a tag: “Ooey Gooey Love—Handle with Care!”

Frequently Asked Questions

Q: Why is my topping runny?
A: Likely underbaked or used low-fat cream cheese. Bake until edges are golden and center jiggles slightly—not liquid.

Q: Can I make this without a cake mix?
A: Yes! Use a homemade yellow cake base (see tip above)—just ensure it’s thick enough to press into the pan.

Q: Can I use a hand mixer?
A: Absolutely—and recommended for the cream cheese layer to avoid lumps.

Q: Are these bars gluten-free?
A: Yes, if you use a certified GF cake mix and check powdered sugar (some brands contain wheat starch).

A Dessert That Feels Like a Hug

Ooey Gooey Bars aren’t just sweet—they’re joy in edible form. They’re the kind of treat that disappears fast at parties, shows up in PTA bake sales, and gets requested by name at family gatherings.

So grab that yellow cake mix, soften that cream cheese, and get ready for the easiest, most decadent dessert of your life.

Because sometimes, the best things in life are a little messy, gloriously gooey, and shared with someone you love.

Have you made Ooey Gooey Bars before? Do you like them classic or with a twist?
Share your favorite version in the comments! And if this recipe just saved your dessert plans, pass it on to a fellow sweet tooth who deserves a taste of pure, buttery bliss. 🧈💛✨



 

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