Easy Gooey Butter Cake (Cake Mix Bars with Cream Cheese)
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Gooey Butter Cake is one of those classic desserts that makes people stop mid bite and ask for the recipe. With a buttery cake mix crust and an ooey gooey cream cheese filling, this easy gooey butter cake is rich, indulgent, and impossible to resist. If you love simple dessert bars that deliver big flavor, this one needs to be on your baking list.
I have made this gooey butter cake recipe more times than I can count, and it never lasts long in my house.
It is one of my go to desserts for potlucks, church events, family get togethers, and last minute dessert emergencies.
If you love easy bar desserts like lemon bars, cream cheese brownies, or cake mix dessert bars, this recipe fits right in and deserves a spot in your regular rotation.
If you love Gooey Butter Cake, don’t miss my Chocolate Gooey Butter Cake recipe or my Strawberry Gooey Butter Cake recipe.
Table of contents
Why I Love This Recipe
This gooey butter cake checks every box for me.
It is incredibly easy, uses pantry staples, and comes together in minutes with a hand mixer.
I love that it has a soft, buttery crust with a rich cream cheese topping that stays slightly jiggly in the center.
Every time I make it, people ask if it is homemade from scratch because it tastes that good.
Another reason I keep coming back to this recipe is that it is almost foolproof.
As long as you do not overbake it, you end up with perfect gooey butter cake bars every single time.
It is one of those desserts that makes you look like an amazing baker with very little effort.
Ingredients for Gooey Butter Cake
This gooey butter cake with cake mix uses simple ingredients that work together to create the perfect texture and flavor.
- Butter recipe cake mix
This forms the base of the crust and gives the bars that classic buttery flavor. I always use a butter recipe cake mix for the best results. Yellow cake mix works in a pinch but the flavor will be slightly different. - Eggs
The eggs help bind both layers together. Using room temperature eggs helps everything mix more smoothly, which is a little trick that always works well in my kitchen. - Butter
Melted butter is used in both the crust and the filling for richness and that signature gooey butter cake flavor. I prefer real butter over margarine for the best taste. - Cream cheese
This is the star of the filling and what gives the cake its creamy, tangy balance. Full fat cream cheese works best and should be fully softened before mixing. - Powdered sugar
Powdered sugar sweetens the filling while keeping it smooth and creamy. Granulated sugar will not give the same texture here. - Vanilla extract
Vanilla adds warmth and depth to the filling and balances out the sweetness beautifully.
How to Make Gooey Butter Cake
This easy gooey butter cake comes together quickly and does not require any complicated steps.
Pro Tips for the Best Gooey Butter Cake
Do not overbake this dessert. This is the most important tip I can share. In my kitchen, I always pull it out when the edges are set but the center still has a gentle jiggle.
Make sure your cream cheese is fully softened before mixing. If it is too cold, the filling will not get as smooth.
Use a hand mixer rather than stirring by hand. It makes a big difference in achieving that silky cream cheese layer.
Line your baking dish with parchment paper if you want easy removal and cleaner slices.
Serving Suggestions
I love serving gooey butter cake bars slightly warm or at room temperature. They are perfect on their own, but they are also delicious with a scoop of vanilla ice cream.
For parties and potlucks, I cut them into small squares since they are very rich. A light dusting of powdered sugar right before serving makes them look extra special.
These bars pair wonderfully with coffee, tea, or even a cold glass of milk.
Recipe Variations
Chocolate gooey butter cake is one of my favorite variations. You can easily make it by using a chocolate cake mix for the crust, or follow my Chocolate Gooey Butter Cake recipe for the full version.
If you love bright, fresh flavors, my Lemon Gooey Butter Cake is another must-try. It uses a lemon cake mix and a little lemon zest in the filling for that perfect balance of sweet and tangy.
For fall, my Pumpkin Gooey Butter Cake is always a hit. It’s made with pumpkin puree and warm pumpkin spice in the cream cheese layer and has the best cozy flavor.
You can also add a swirl of raspberry or strawberry jam on top of the filling before baking for a fruity twist. And if you want a ready-made version of that idea, be sure to check out my Strawberry Gooey Butter Cake too.
Frequently Asked Questions
The edges should be set and lightly golden while the center remains slightly jiggly. It will continue to firm up as it cools.
Yes. I often make this the day before serving. Store it covered at room temperature or in the refrigerator and dust with powdered sugar just before serving.
It can be stored at room temperature for a short time, but I prefer refrigerating leftovers because of the cream cheese layer.
Yes. Wrap individual pieces tightly and freeze for up to two months. Thaw at room temperature before serving.
This usually happens when it is overbaked. Pulling it out while the center is still slightly jiggly is the key to keeping it gooey.
If you love easy dessert bars that are buttery, rich, and guaranteed to impress, I really hope you give this gooey butter cake a try.
It is one of those recipes that never lets me down.
If you make it, I would love to hear how it turned out for you, so be sure to leave a comment and let me know.
Gooey Butter Cake
Ingredients
For the Filling
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 2 eggs
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F. Grease 9×13-inch baking dish.
- In a medium mixing bowl using a hand mixer, beat together cake mix, 1 egg, and 1/2 cup butter. Press mixture into greased baking dish.
- In a medium mixing bowl using a hand mixer, beat together cream cheese, 1/2 cup melted butter, 2 eggs, vanilla, and powdered sugar. Mix until completely smooth.
- Spread cream cheese mixture over the crust. Bake uncovered for 40 minutes. Do not over-bake. The center should still be slightly jiggly.
- Sprinkle slightly cooled bars with powdered sugar, if desired. (Highly recommend!)
Equipment
Nutrition Facts
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More Gooey Butter Cake Recipes You’ll Love
If you love this classic Gooey Butter Cake, you’re going to want to try these other easy variations too. From chocolate to lemon and seasonal favorites, these recipes are just as rich, creamy, and completely irresistible.
I’ve always heard about these bars, but never really had a chance to actually bake them. I live alone so I feel like all I ever really do is WORK and SLEEP! LOL. So last night I took the time to make time for myself and I finally made this dessert. OMG! I could not believe how amazing they turned out!! The only difference is I made it with a banana cake mix and added chopped pecans in the bottom layer. When it was done I was still kinda skeptical about them. But as soon as I took the first bite I literally fell in love! They are beyond delicious!! I am so glad I finally took the time to make them. On a scale from 1-10, they’re easily scored at a 12+ Thank You So Much For This Heavenly Dessert!!
Can you double the recipe? Or will it not taste as good?
You can double the batter. You would need a bigger pan or two pans to bake it in.
So simple to make and downright delightful to eat. Wonderful to make quick for parties and gatherings. I print up the recipes and share them. My kids like to help make them (and to lick the spoons and bowls).
Jennifer, I’m 66 years old and have made these bars for the last 40 years. I’ve always used butter in the filling/top part of these. I think with out the butter you would be cooking cream cheese icing with eggs. Just my opinion.
I agree with you! I put butter in both the top part and the crust and it’s sooo good! Spring is the perfect time to make them too.
Does this need to be kept in the refrigerator?
Hi Karen, this Gooey Butter Cake doesn’t need to be kept in the refrigerator. Enjoy!
Went by your exact instructions and it came out great! Don’t understand why others have had issues. I think pie filling would be really good on top of this with a little whipped cream.
The instructions call for 1/2 cup melted butter in the filling. Cake was soupy. I looked at all the other similar recipes and none call for the butter in the filling. Ruined my granddaughters birthday cake.
The 1/2 cup of melted butter in the filling is correct. The Pioneer Woman, Paula Deen, and many others include butter in their filling in a Gooey Butter Cake. We always make it with butter in the filling and it’s delicious! You probably needed to bake your cake longer or check the oven temp if it was still soupy. Sorry it didn’t turn out.
All my cake mixes are 15+ oz. Recipes call for 18 oz. Can I use 15 oz box?
Yes, a 15 oz cake mix will work!