I still remember the first time I made these ooey gooey bars. It was a chilly fall evening, the kind where the oven does double duty as both heater and heart-warmer. I had a yellow cake mix in the pantry that needed using, a block of cream cheese begging for attention, and a craving for something sweet but not fussy. Try our 3 Ingredient Pumpkin Cookies with Cake Mix next.
Thirty minutes later, the house smelled like home — buttery, warm, and sweet with the faintest whisper of vanilla. My husband wandered into the kitchen with that “what smells so good?” face, and my youngest was already dipping a finger into the filling bowl. That was the beginning of what’s now become a regular request at birthdays, potlucks, and those random Tuesday nights when dessert feels like a necessity, not a luxury. If you like this, you'll love our Pineapple Coconut Surprise Cake.
More easy dinners you might like
Why You’ll Fall Head Over Heels for These Bars
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Fast, fuss-free, and foolproof — just mix, pour, and bake.
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Perfect for making ahead — which means no more last-minute dessert panic.
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Only a handful of ingredients — many of which you probably already have.
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Great for gifting — wrap them in parchment, tie with a ribbon, and you’ve got the sweetest little homemade surprise.
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Kid-approved AND kid-friendly — my grandbabies love helping sprinkle the powdered sugar on top.
Ingredients You’ll Need (and a Few Handy Tips)
For the Crust:
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1 egg
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1 stick of butter, softened
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1 box yellow cake mix
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Tip: You can swap in a white or even lemon cake mix if you want a little twist. I once used a butter pecan mix — oh honey, that was something special.
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For the Filling:
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2 eggs
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1 tsp vanilla extract
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16 oz powdered sugar
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8 oz cream cheese, softened
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Note: Don’t skip the softening step. Cold cream cheese makes everything lumpy and nobody wants that.
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Let’s Get Baking — Step-by-Step Directions
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Preheat your oven to 325°F.
While it warms up, go ahead and grease a 9×13-inch baking dish. I usually use a bit of butter or nonstick spray — whatever’s handy. -
Make the crust:
In a medium bowl, stir together the cake mix, softened butter, and egg until it comes together into a thick dough. It might feel a little crumbly — that’s okay. -
Pat it down:
Press the crust mixture into the bottom of your greased dish. You want it nice and even, but no need to get fancy — just use clean hands. -
Now for that dreamy filling:
In another bowl, beat the cream cheese until smooth, then mix in the eggs and vanilla. -
Add the sugar (slowly!):
Set aside about ¼ cup of powdered sugar for sprinkling later. Now gradually mix the rest into your filling. I like to add it in 3-4 batches, stirring gently so it doesn’t poof up and coat your kitchen in sweet dust. (Trust me. I’ve learned this the hard way.) -
Pour the filling over the crust:
Spread it out evenly with a spatula. -
Bake it for 40–50 minutes.
It should be golden around the edges and just a little wobbly in the center. Don’t worry if it looks puffed up — it’ll settle down as it cools, like a good nap after a big meal. -
Cool completely, then dust with powdered sugar.
And I do mean completely. Cutting into them too soon will get you a gooey mess — which honestly still tastes amazing, but looks less put-together if you’re gifting.
Fun Twists You Might Like to Try
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Chocolate crust: Use a chocolate cake mix for a rich twist — almost like a brownie-meets-cheesecake vibe.
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Holiday spice: Add a dash of cinnamon or pumpkin pie spice to the filling for a festive flavor.
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Nutty topping: Chopped pecans or walnuts sprinkled on top before baking add a bit of crunch.
How to Store & Reheat
These bars keep beautifully. Just pop them in an airtight container and store them at room temperature for up to 3 days, or refrigerate for up to a week. For another easy option, see our 3-Ingredient Oven Baked Summer Dessert.
Want them warm? A quick 10–15 seconds in the microwave is all it takes to bring back that just-baked magic. Just don’t overdo it — the filling’s meant to be soft, not bubbling lava!
From My Kitchen to Yours
These ooey gooey butter bars aren’t just dessert — they’re comfort food at its finest. They’re the kind of treat you bring to someone who needs a pick-me-up, or whip up for a crowd when you want smiles all around without pulling out every mixing bowl you own. You might also like our Finger Lickin' Good Cake.
If you give these a try, I’d love to hear how they turn out for you. Did your little ones help? Did you try a fun twist? Drop me a comment or send a note — kitchen stories are my favorite kind. Try our Blueberry Poke Cake next.
Until next time,
Warm hugs & sweet treats. If you like this, you'll love our Pecan Cheesecake Bars.
Ooey Gooey Butter Bars
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Ingredients
- 1 egg for crust
- 1 stick butter softened, for crust
- 1 box yellow cake mix
- 2 eggs for filling
- 1 tsp vanilla essence
- 16 oz powdered sugar divided
- 8 oz cream cheese softened
Instructions
- Preheat oven to 325°F (163°C). Grease a 9x13-inch baking dish and set aside.
- In a mixing bowl, combine yellow cake mix, 1 egg, and 1 stick of softened butter. Mix well to form a thick dough.
- Press the dough evenly into the bottom of the prepared baking dish to form the crust.
- In a separate bowl, beat cream cheese until smooth. Add 2 eggs and vanilla essence; mix until combined.
- Reserve 1/4 of the powdered sugar for topping. Gradually add the remaining powdered sugar to the cream cheese mixture, mixing continuously to avoid clumps or mess. Beat until creamy and smooth, about 3 minutes.
- Pour the filling over the crust and spread evenly.
- Bake for 40–50 minutes, until the top is lightly golden and set. The center may still jiggle slightly.
- Cool completely before sprinkling with reserved powdered sugar. Slice and serve.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
