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These ooey gooey bars layer a buttery yellow cake-mix crust with a soft cream cheese filling. They take 15 minutes to prepare, bake in 25–30 minutes and make 12 bars.
You know that feeling when your sweet tooth wakes up and just won’t quit? I think we all have those kinda days—those times you can’t decide if you want cake, cookies, or maybe a big ol’ slab of cheesecake. That’s usually my cue to grab that emergency box of yellow cake mix from the pantry and whip up a batch of my go-to Ooey Gooey Bars. Honest truth—these are my “wild card” treat. They never fail to charm a crowd or turn a crummy afternoon into something memories are made of (and seriously, they’re one of the EASIEST desserts you’ll ever bake).
I first put these together while shuffling around the kitchen in my slippers, desperate for something warm and indulgent. A handful of pantry staples, a swift swirl of a spatula, and thirty minutes later? Heaven. These bars are soft, buttery, and positively dreamy—the kind of dessert that gets devoured before you even have a chance to transfer them off the cooling rack. And let’s be real: No one can resist that ooey-gooey center. (Not even my husband, who claims he “isn’t a dessert guy”—ha!) Try our Cream Cheese Squares next.
Why You’ll Love It
- Ultra-creamy center with a rich, buttery base—basically what happens when cheesecake and blondies have a baby
- Just a handful of pantry staples (so yes, you probably have what you need already!)
- Prep time is embarrassingly quick—maybe 15 minutes, tops
- Totally customizable with whatever mix-ins or cake flavors hit your mood
- Perfect for parties, holidays, bake sales, or those “just because” Tuesdays
- Stays soft for days (if you manage to have leftovers… good luck!)
Ingredient Notes
Yellow Cake Mix: This is your base and shortcut! Any brand will do just fine. Use it dry—don’t prepare it as cake or you’ll end up with a mess. Want to mix it up? Try chocolate, lemon, or spice cake mix if you’re feeling fancy or using up random boxes from the pantry.
Butter: I tend to use unsalted, but if all you’ve got is salted (it happens!), skip adding any extra salt. Just make sure it’s fully melted—nothing fussy, just microwave or stovetop for a quick zap.
Eggs: You’ll need three: one to bind the crust, and two for that fluffy, dreamy filling. If you forget to set them out early, don’t fret—straight from the fridge has worked for me more times than I care to admit.
Cream Cheese: Softened is the key! Cold cream cheese equals lumpy batter, so let it come to room temp first. If you’re in a rush, zap it in the microwave (just be gentle—don’t cook it!). If you like this, you'll love our 4-Ingredient Lemon Cream Cheese Dump Cake.
Powdered Sugar: Sweetens and thickens the filling. I use 3 ½ cups for a sweet tooth fix, but you can take it down to about 3 cups if you want it less intense. Want a little “grown-up” edge? Add a pinch of salt or a splash of vanilla right into the mix.
Mix-in Options: This is where it gets fun—mini chocolate chips, coconut, chopped pecans, bits of dried fruit, even lemon or orange zest for a bright kick. It’s almost impossible to mess up. (Some of my best batches were “accidents” when I was cleaning out the pantry.)
Directions
Step 1: Preheat the Oven & Prepare Your Pan
Turn your oven to 350°F (that’s 175°C for my metric folks!). Grab a 9×13-inch baking pan and either butter it up, spray it, or do what I do—slap down some parchment for the easiest cleanup and lifting ever. (Slicing is SUCH a breeze if you do this… trust me.)
Step 2: Make the Crust
In a medium bowl, dump in your dry cake mix, pour in the melted butter, and crack in one of the eggs. Mix with a good spatula or, if you’re feeling bold, use your hands. This dough is sticky, thick, and a little unruly—that’s exactly what you want! Press it firmly and evenly into the bottom of your pan. I use the bottom of a measuring cup to get it really pressed in and even (my secret weapon for smooth crusts!).
Step 3: Whip Up the Filling
Clean out your bowl or grab a new one, and beat the softened cream cheese until it’s silky smooth. Don’t rush this part—getting rid of those lumps is worth every extra minute. Crack in the two remaining eggs and mix until just combined. Slowly add in the powdered sugar (plus vanilla or a little sprinkle of salt if you like), and mix on low speed at first—otherwise, you’ll have a powdered sugar snowstorm in your kitchen. Beat until it’s glossy, thick, and utterly irresistible. Pour over the crust and nudge it into all the corners so every bite is nice and gooey. For another easy option, see our Caramel Brownie Cheesecake.
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Step 4: Bake
Bake for 25–30 minutes, until the edges are lightly golden and the center reaches 160°F on a food thermometer. The center may still jiggle slightly; it will set as the bars cool.
Step 5: Cool (Yes, It’s Important!)
This part is pure agony if you’re impatient like me—let the bars cool completely, at least an hour if you can stand it. Cut too soon and you’ll have runny filling everywhere (ask me how I know). Once cool, lift out using your handy parchment and slice. Running your knife under hot water between cuts is my “trick” for those clean, bakery-style squares.
Step 6: Serve and Sigh Happily
Just before serving, I sometimes dust the tops with a little extra powdered sugar—makes ‘em look fancy. These are just as good with coffee as they are with a glass of cold milk, and I swear they disappear twice as fast if you serve them warm from the oven (but let’s not tell anyone I told you it’s okay to cheat a little on that cooling time!).
Variations
- The Chocoholic: Use a chocolate cake mix and mix mini chocolate chips into the filling. It’s like a brownie and a cheesecake had a glorious baby.
- Lemon Zing: Lemon cake mix plus a tablespoon of fresh lemon zest in the filling cuts the sweetness and feels so springy.
- Pumpkin Spice: Try a spice cake for the crust and add pumpkin pie spice and a splash of vanilla in the filling. Autumn in every bite!
- Nuts for Nuts: Sprinkle generously with chopped pecans or walnuts on top before baking for a toasty finish and some crunch.
- Sweet Coconut Cloud: Fold a cup of sweetened coconut into the filling for tropical vibes that transport you (even in the dead of winter).
Honestly, this recipe is just a launching pad for whatever wild or wonderful flavor you’re dreaming up. Sometimes I riff on it when I’ve got candy bits, leftover fruit, or whatever else is rolling around the baking drawer. You really can’t mess it up.
Storage & Reheating Tips
Because the filling contains eggs and cream cheese, refrigerate the bars in an airtight container within two hours. Keep them refrigerated for 3–4 days; let a serving sit briefly at room temperature if you prefer a softer texture.
Want to make them last? Wrap individual bars tightly in plastic wrap or aluminum foil and tuck them in the freezer. When that late-night craving strikes, just let one thaw—or pop it in the microwave for about 10–15 seconds. It’s dangerously easy to make your own bakery-style treats “on demand.” (My past-self is always grateful when I remember to squirrel away a secret stash.)
FAQs
Can I use a different cake mix? Absolutely—try devil’s food, funfetti, lemon… whatever makes your heart sing. Just make sure it’s around 15–16 oz.
My filling cracked. Did I ruin it? Nope! It still tastes amazing, I promise. Usually cracks happen if you overbake or cool them too fast. A swoosh of powdered sugar hides a multitude of “imperfections,” and honestly, a little rustic charm is never a bad thing. You might also like our Pecan Cheesecake Bars.
How do I keep the layers neat? Spread the filling gently so you don’t “dig up” the base. Parchment helps for getting nice even squares out of the pan.
Can I make these gluten-free? Sure can—just swap in a favorite gluten-free cake mix! I’ve baked them with King Arthur and Betty Crocker GF mixes and no one’s ever noticed the difference.
No mixer? No sweat—mix by hand with some elbow grease. (I’ve even used a fork on more than one occasion when someone ran off with my hand mixer beaters.)
Can I make these ahead? Yes! They hold up beautifully for a couple days and, dare I say, might even taste better on day two once everything settles in and the flavors mingle. Try our French Silk Pie Brownies next.
Conclusion
Some desserts just feel like a warm hug in bar form, don’t they? These Ooey Gooey Bars have a way of bringing everyone to the kitchen on even the gloomiest days. They’re simple, versatile, endlessly craveable… the kind of homemade comfort that makes any day feel a little bit more special (and honestly, don’t we all need more of those moments?). If you try them—or put your own personal twist on the recipe—let me know in the comments! I love nothing more than hearing about your kitchen wins and adaptations. Pull up a chair, pour yourself some coffee, and let’s keep making sweet memories together—one gooey, buttery square at a time. If you like this, you'll love our Double Strawberry Cake.
Ooey Gooey Bars
Ingredients
- 1 box yellow cake mix dry, not prepared
- 2 sticks butter melted
- 1 egg
- 8 oz cream cheese softened
- 2 eggs beaten
- 3 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- In a medium bowl, combine 1 box of yellow cake mix, 2 sticks of melted butter, and 1 egg. Mix until well combined. The dough will be thick and sticky.
- Grease a 9x13 inch baking dish with butter or non-stick spray.
- Gently press the dough into an even layer in the baking pan. Firmly pack it to create a solid base.
- In a large bowl, beat 8 oz of softened cream cheese until smooth and creamy, about 1-2 minutes.
- Add 2 beaten eggs to the cream cheese, whisking until well mixed and smooth.
- Gradually add 3 1/2 cups of powdered sugar, whisking until the filling is thick and creamy.
- Pour the cream cheese filling over the crust, using a spatula to spread it evenly.
- Bake for 25-30 minutes, until the top is lightly golden and the center reaches 160°F on a food thermometer. The center may still jiggle slightly and will set as it cools.
- Remove from the oven and let cool on a wire rack for 1-2 hours to allow the filling to set.
- After cooling, cut into squares or rectangles with a sharp knife. Serve at room temperature and enjoy with a glass of milk or coffee.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
