Ingredients You’ll Need

(Makes 16 bars)

For the Crust:

1 box (15.25 oz) yellow cake mix (dry—do not prepare!)

8 tbsp (1 stick) unsalted butter, melted

1 large egg

For the Gooey Layer:

8 oz cream cheese, softened

2 large eggs, beaten

16 oz (4 cups) powdered sugar

💡 Pro Tip: Use full-fat cream cheese—low-fat versions can make the filling grainy.

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 350°F (175°C).

Grease a 9x13-inch baking pan (or line with parchment for easy removal).

2. Make the Crust

In a medium bowl, combine cake mix, melted butter, and 1 egg.

Mix until crumbly dough forms.

Press evenly into the bottom of the pan (use floured hands or a flat-bottomed glass).

3. Make the Gooey Layer

In a large bowl, beat cream cheese until smooth.

Add 2 beaten eggs; beat 1–2 minutes until fluffy.

Gradually add powdered sugar; mix until silky and lump-free.

4. Assemble & Bake

Pour gooey layer over crust; spread gently.

Bake 25–30 minutes until edges are golden and center is just set (it will jiggle slightly—that’s okay!).

⚠️ Do NOT overbake—gooey = good!

5. Cool Completely

Let cool at least 2 hours at room temperature (or chill 1 hour for cleaner cuts).

Slice into squares with a sharp knife dipped in hot water.

✨ Garnish idea: Dust with extra powdered sugar or drizzle with caramel.

Serving Suggestions

Potluck hero: Transport in the pan—stays fresh for hours

Dessert upgrade: Serve warm with vanilla ice cream

Brunch treat: Pair with coffee or milk

Gift idea: Wrap bars in mini cupcake liners and pack in a tin

Pro Tips for Success

Don’t skip cooling—cutting too soon = messy goo (delicious, but messy!).

Use room-temp cream cheese—cold = lumpy filling.

Try flavor twists:

Chocolate: Use devil’s food cake mix + chocolate chips

Lemon: Add 1 tbsp lemon zest + 2 tbsp juice to filling

Pumpkin: Add ½ cup pumpkin puree + 1 tsp spice to filling

FAQs: Your Questions, Answered

Q: Can I use gluten-free cake mix?

A: Yes! Many readers report great results with GF yellow cake mix.

Q: Why is my center too runny?

A: Underbaked or cut too soon. Bake until edges pull away slightly, and cool fully.

Q: Can I freeze these?

A: Yes! Freeze bars in airtight container for up to 2 months. Thaw at room temp.

Q: What if I don’t have yellow cake mix?

A: Vanilla or white cake mix works. Avoid pudding-filled varieties.

More Than a Dessert—It’s Joy in Every Bite

These Ooey Gooey Bars aren’t just easy—they’re what you make when you want to bring joy without the stress. They’re the quiet pride of pulling a golden, molten-centered masterpiece from your oven. They’re proof that the best desserts often start with the simplest ingredients.

So grab that cake mix, soften that cream cheese, and let your oven fill the house with the scent of comfort. Because some of the best moments begin with almost no effort… and end with full hearts and empty plates.

“The best recipes don’t require skill—they require love (and a little powdered sugar).”

Made these bars? Did you add a twist or keep it classic? Share your story below—we’re all spreading sweetness together! 🧁✨


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