Servings: 16 bars
Total Time: 40 minutes
Difficulty: Easy
Calories: ~310 per bar
The Buttery, Gooey Bars That Never Last Long
Every family has that one dessert. The one that shows up at holidays, potlucks, and random Sunday dinners. The one that disappears before you can grab a second piece.
These Classic Ooey Gooey Bars have probably been around longer than most of us can remember — and they go by a dozen different names depending on who’s making them. But no matter what you call them, they’re always the first thing gone.
A soft, buttery cake mix crust on the bottom. A rich, creamy, sweet cream cheese layer baked on top. Slightly crisp edges. Soft, gooey center.
Simple ingredients. Big nostalgia. Zero leftovers.
Look at the Recipe
- Buttery cake mix crust
- Sweet, creamy gooey center
- Perfect for holidays and gatherings
Ingredients Needed
For the Crust
- 1 box yellow cake mix (dry, not prepared)
- 8 tablespoons butter, melted
- 1 egg
For the Gooey Layer
- 8 oz cream cheese, softened
- 2 eggs, beaten
- 16 oz powdered sugar
How to Make Our Ooey Gooey Bars
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13 baking pan.
2. Make the Crust
In a medium bowl, combine dry cake mix, melted butter, and egg.
Mix until smooth and fully combined.
Press the dough evenly into the bottom of the prepared pan.
Set aside.
3. Make the Gooey Layer
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the beaten eggs and mix until fully incorporated.
Gradually add powdered sugar and beat until smooth.
4. Assemble & Bake
Pour the cream cheese mixture evenly over the crust.
Bake for 25–30 minutes.
Do not overbake. The center should still be slightly soft.
5. Cool Completely
Remove from oven and allow to cool fully before slicing.
This helps the bars set properly.
Storage & Serving Suggestions
- Store covered at room temperature for 1 day.
- Refrigerate up to 5 days.
- Best served slightly chilled or at room temperature.
Dust with powdered sugar before serving for a classic finish.
Flavor Variations
- Chocolate: Use chocolate cake mix
- Lemon: Use lemon cake mix for a citrus twist
- Pumpkin: Add ½ cup pumpkin puree + 1 tsp pumpkin spice
- Nutty: Sprinkle chopped pecans on top
Tips & FAQs
Why shouldn’t I overbake?
Overbaking makes the center firm instead of gooey.
Can I freeze them?
Yes. Wrap tightly and freeze up to 2 months.
Why is the center soft?
That’s the signature “gooey” texture.
Can I reduce sugar?
You can slightly reduce powdered sugar, but texture may change.
