The church kitchen smelled like sugar and old wood polish that Saturday afternoon. I was volunteering at a small-town bake sale in Missouri, where Miss Carol, the pastor’s wife, had brought in a tray of yellow squares that had everyone lining up for seconds.
Curious, I asked her about them. She smiled and said, “They’re just gooey bars, hon.” I’d never heard of them before, but I couldn’t forget that texture – soft, sweet, with a melt-in-your-mouth layer that stuck to your fork in the best way.
Years later, I finally decided to recreate that same buttery richness in my own kitchen. I still had a box of yellow cake mix from my last pantry clean-out and thought, why not? I called my neighbor over, she’s the kind who loves to “taste test” anything and while we talked about her new grandbaby, the bars rose in the oven, their top layer puffing ever so slightly, then cracking like a perfect old book spine.
These days, I make these whenever we have bridge night or my grandkids visit. It’s one of those treats that vanishes before it cools. No frosting needed, no fancy ingredients, just pure comfort baked into golden squares. I don’t think Miss Carol knew she was passing along something that would travel from her church to my kitchen and end up on your table too.
Short Description
These Gooey Butter Cake Bars are rich, sweet, and irresistibly soft, made with a simple yellow cake base and a creamy, crackly cream cheese topping.
Key Ingredients
For the crust:
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
For the topping:
- 8 oz cream cheese, softened
- 2 large eggs
- 4 cups powdered sugar
Tools Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Oven
Cooking Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with nonstick spray or butter.
Step 2: Make the Base Layer
In a bowl, mix together the yellow cake mix, melted butter, and one egg until it forms a thick dough. Press it evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
Step 3: Beat the Cream Cheese Mixture
In another bowl, beat the softened cream cheese until smooth and fluffy. Add the remaining two eggs and mix until fully incorporated.
Step 4: Add Powdered Sugar
Gradually add powdered sugar to the cream cheese mixture, mixing until the topping is silky and smooth.
Step 5: Spread the Topping
Pour the cream cheese mixture over the cake base. Spread it evenly all the way to the edges.
Step 6: Bake
Bake for 30–35 minutes. The top should look set but still have a slight jiggle in the center. It will crack slightly as it cools—that’s a good sign!
Step 7: Cool and Slice
Allow to cool completely in the pan. Slice into squares once fully set. The bars will be gooey inside but hold their shape beautifully.
Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture: That creamy top layer is rich and buttery, giving each bite a luscious finish.
Simple to Make: Just a handful of ingredients and one bowl per layer—perfect for beginners.
Crowd Favorite: These bars go fast at potlucks, school events, and family dinners.
Make-Ahead Friendly: They stay fresh for days and are easy to make the night before.
Freezer-Friendly: Slice and freeze for when you need a sweet bite in a hurry.
Mistakes to Avoid & Solutions
Undermixing the Cream Cheese Layer
Lumps in the topping can ruin the texture.
Solution: Let the cream cheese soften at room temperature and beat until smooth before adding eggs or sugar.
Overbaking
The top may look underdone, but overbaking will dry them out.
Solution: Remove from the oven when the edges are set but the center still jiggles slightly.
Using Cold Eggs
Cold eggs can make the cream cheese mixture clumpy.
Solution: Let eggs come to room temperature before mixing.
Not Greasing the Pan
These bars are sticky!
Solution: Always grease the pan or use parchment paper for easy lifting.
Cutting Too Soon
They’ll fall apart if sliced warm.
Solution: Cool completely for clean, neat squares.
Serving and Pairing Suggestions
Cut into small squares and dust with powdered sugar for a sweet finish.
Serve with fresh berries to balance the richness.
Pair with black coffee or a hot cup of tea for a comforting afternoon treat.
Great for dessert buffets, brunch spreads, or family-style dinners.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate up to a week.
Freeze individual bars in parchment-lined containers or freezer bags.
Thaw overnight in the fridge or at room temperature for 1 hour.
Warm briefly in the microwave (10–15 seconds) for that gooey texture.
FAQs
1. How do I know when Gooey Butter Bars are done?
The edges should be firm and golden, but the center should have a slight jiggle. Don’t wait for it to fully set—it firms up as it cools.
2. Can I use a different cake mix flavor?
Yes! White or butter cake mixes work well, though yellow is the classic. Chocolate makes it taste more like brownies.
3. Can I reduce the sugar in the topping?
You can reduce by ½ cup without drastically changing texture, but it will be less rich.
4. Can I make these gluten-free?
Absolutely. Use a gluten-free yellow cake mix and check all other ingredients for gluten-free labels.
5. Can I add toppings like nuts or fruit?
Yes—chopped pecans or a swirl of raspberry preserves can be added to the cream cheese layer before baking.
Tips & Tricks
Let the bars cool completely for the cleanest slices.
Use an offset spatula to spread the cream cheese layer smoothly.
Add a splash of vanilla or almond extract to the topping for extra flavor.
A dusting of cinnamon sugar before baking adds a cozy twist.
For even cutting, chill bars slightly before slicing, then bring to room temp before serving.
Recipe Variations
1. Chocolate Gooey Bars
Use a chocolate cake mix in place of yellow.
Add ½ cup mini chocolate chips to the cream cheese layer.
Bake as directed for a brownie-meets-cheesecake treat.
2. Lemon Gooey Bars
Swap yellow cake mix with lemon cake mix.
Add 1 tbsp fresh lemon juice and 1 tsp zest to the cream cheese topping.
These are fresh, bright, and perfect for spring.
3. Pumpkin Spice Bars
Use spice cake mix.
Add ½ cup pumpkin purée and ½ tsp pumpkin pie spice to the cream cheese mixture.
Serve with a dusting of powdered sugar and cinnamon.
Final Thoughts
I brought a batch of these bars to the town’s community hall last month for our quilt guild’s monthly meeting. They didn’t even make it to the table before someone grabbed a square, warm from the container.
We all sat stitching away with napkins in our laps and buttery fingerprints on our fabrics—nobody minded. These bars don’t try to be fancy, but they leave a lasting impression. I’ve tucked this recipe into holiday cards, handed it out at bake sales, and shared it with every niece and neighbor who asked.
Simple, yes but made with care and always welcomed with smiles.
Gooey Butter Cake Bars
Print ThisIngredients
- For the crust:
- 1 box yellow cake mix
- ½ cup unsalted butter, melted
- 1 large egg
- For the topping:
- 8 oz cream cheese, softened
- 2 large eggs
- 4 cups powdered sugar
Instructions
Step 1: Preheat and Prep the Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Step 2: Make the Base
Mix cake mix, melted butter, and 1 egg until dough forms. Press into pan.
Step 3: Make the Filling
Beat cream cheese until smooth, then mix in 2 eggs.
Step 4: Add Sugar
Gradually mix in powdered sugar until smooth.
Step 5: Assemble
Pour filling over crust and spread evenly.
Step 6: Bake
Bake 30–35 minutes until the edges are set and center slightly jiggles.
Step 7: Cool and Slice
Cool completely, then cut into squares.
