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Ooey Gooey Bars
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Ooey Gooey Bars

Ooey Gooey Bars are everything their name promises—super soft, decadently sweet, and packed with melt-in-your-mouth goodness. With a buttery cake mix base and a rich, creamy filling made with cream cheese and powdered sugar, these bars are a crowd-pleasing classic. Whether you’re making them for a potluck, holiday dessert table, or just a weekend indulgence, these bars deliver every time. The contrast between the golden, slightly crisp top and the gooey, custardy center creates an unforgettable texture that’s as addictive as it is delicious. The best part? They’re incredibly easy to make, with just a few pantry staples and minimal prep time
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Base:
  • 1 box yellow cake mix
  • ½ cup unsalted butter melted
  • 1 large egg
  • For the Filling:
  • 8 oz cream cheese softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ¾ cups powdered sugar
  • Optional: ½ cup white chocolate chips or chopped nuts

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
  2. In a large bowl, mix the yellow cake mix, melted butter, and one egg until a thick dough forms. Press this mixture evenly into the bottom of the prepared baking dish.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add in the eggs and vanilla, and mix until fully combined. Gradually beat in the powdered sugar until smooth and creamy. If using, fold in white chocolate chips or nuts.
  4. Pour the cream cheese mixture over the cake base and spread it evenly. Bake in the preheated oven for 35–40 minutes. The center should still jiggle slightly—don’t overbake! It will firm up as it cools.
  5. Let the bars cool completely in the pan, then refrigerate for at least 1 hour before slicing. Cut into squares and enjoy!

Notes

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Best stored in the fridge for up to 1 week—bring to room temp before serving.
  • Freezing: Freeze in layers with parchment paper between bars for up to 2 months.