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A measured yellow cake-mix base supports a sweet cream-cheese layer in these two-layer bars. Separate the butter and eggs for each layer before mixing, and let the baked slab settle before cutting.
Weigh 517 grams of dry yellow cake mix. A smaller modern box is not automatically enough. If necessary, use part of a second box of the same product to reach that weight; do not replace missing mix with plain flour. This recipe uses the dry powder, without the water or oil on the cake-box directions.
Ingredients and measurements
- 18.25 ounces (517 g) dry yellow cake mix, weighed
- 1 large egg, for the base
- 8 tablespoons (113 g) unsalted butter, melted, for the base; 8 ounces (226 g) full-fat block cream cheese, softened
- 2 large eggs, for the filling
- 1 teaspoon vanilla extract
- 8 tablespoons (113 g) unsalted butter, melted, for the filling; 16 ounces (454 g) powdered sugar
Preparation method
- Stage 1
Heat the oven to 350°F and grease a 9-by-13-inch baking pan.
- Stage 2
Combine the weighed cake mix with the base egg and its melted butter.
- Stage 3
Press the resulting dough across the pan bottom, reaching the corners.
- Stage 4
Beat the cream cheese smooth before mixing in the filling eggs and vanilla.
- Stage 5
Blend in the filling butter, then incorporate powdered sugar on low speed.
- Stage 6
Spread filling over the base; bake 40–50 minutes, checking that the edges have set and the middle trembles without flowing like liquid.
- Stage 7
Let the pan cool on a rack, then refrigerate within two hours of baking. Cut after the filling has firmed.
Set out separate bowls for the base and filling. The base gets one egg and eight tablespoons of butter; the filling gets two eggs and the other eight tablespoons. Combining all three eggs with the base first would produce a different texture that cannot be corrected by pouring filling over it. Use block cream cheese that can be beaten smooth. Cold lumps are difficult to remove once powdered sugar is in the bowl. Scrape the paddle and bowl between additions, and start the mixer slowly when adding sugar to keep it from scattering over the counter.
When should the bars be cut?
The filling is delicate straight from the oven. Leave the pan level while it cools and chill before making tidy slices. Wipe the knife between cuts. A single pan can be cut into smaller dessert squares or larger portions; the portion count is a serving choice rather than a tested yield.
Serving and storage
Keep covered bars refrigerated at 40°F or colder and use within three to four days. Cool on a rack briefly and refrigerate within two hours; do not leave the dairy-and-egg filling out overnight. Slice only the portion you plan to serve.
Recipe source and related guides
For another dessert, see oatmeal chocolate chip bars or mini pecan brown sugar pies. Use that recipe’s own quantities rather than mixing formulas. Formula adapted from Paula Deen’s Original Gooey Butter Cake. The ingredient proportions and core method are credited to that source; the preparation guidance here is editorial research. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative and are not evidence of a test bake.
Common Questions About This Recipe
- Which cake-mix size is needed?
Weigh 517 grams of dry yellow cake mix. A smaller modern box is not automatically enough. If necessary, use part of a second box of the same product to reach that weight; do not replace missing mix with plain flour. This recipe uses the dry powder, without the water or oil on the cake-box directions.
- How are the eggs and butter divided?
Set out separate bowls for the base and filling. The base gets one egg and eight tablespoons of butter; the filling gets two eggs and the other eight tablespoons. Combining all three eggs with the base first would produce a different texture that cannot be corrected by pouring filling over it.
- Why soften the cream cheese?
Use block cream cheese that can be beaten smooth. Cold lumps are difficult to remove once powdered sugar is in the bowl. Scrape the paddle and bowl between additions, and start the mixer slowly when adding sugar to keep it from scattering over the counter.
- When should the bars be cut?
The filling is delicate straight from the oven. Leave the pan level while it cools and chill before making tidy slices. Wipe the knife between cuts. A single pan can be cut into smaller dessert squares or larger portions; the portion count is a serving choice rather than a tested yield.