Gooey Butter Bars Dessert Squares
Gooey Butter Bars Dessert Squares are rich, buttery cake mix bars with a gooey cream cheese center that stay soft, sweet, and totally irresistible.
If you grew up on church potlucks or neighborhood bake sales, these bars will feel like a hug from your childhood. They start with a simple yellow cake mix crust, then get topped with a thick cream cheese mixture that bakes into a soft, slightly crackly, irresistibly gooey layer.
You only need a few pantry ingredients and one pan, but the payoff is huge: buttery edges, a custardy center, and a sweetness that pairs perfectly with coffee, tea, or a tall glass of cold milk.
They’re also fantastic when you need a dependable, make-ahead dessert for gatherings. You can bake the bars earlier in the day (or even the day before), let them cool, and slice just before guests arrive. The flavor actually deepens as they rest.
What You Need to Make This Gooey Butter Bars Dessert Squares
Before you preheat your oven, gather everything so the crust and filling come together smoothly. Here’s a quick overview of the key ingredients and what each one brings to your dessert.
Yellow cake mix (15.25 oz box) – Forms the base of the bars. When combined with butter and egg, it transforms into a tender, slightly chewy crust that tastes like buttery vanilla cake without any extra effort.
Unsalted butter, melted (for the crust) – Adds richness and moisture to the cake mix, helping it form a soft dough that presses easily into the pan and bakes into a flavorful, sturdy base.
Egg for the crust – Helps bind the cake mixture together so the crust holds its shape when baked and sliced, instead of crumbling apart.
Cream cheese, softened (8 oz) – The heart of the gooey layer. It gives the filling its slight tang, creamy body, and that luxurious texture that feels somewhere between cheesecake and custard.
Eggs for the filling (2 large) – Provide structure so the top layer sets around the edges while staying soft in the center, giving you that perfect balance of gooey and sliceable.
Vanilla extract – Deepens the flavor of the filling, adding a warm, bakery-style aroma that pairs beautifully with the buttery crust and sweet powdered sugar.
Melted unsalted butter for the filling (½ cup) – Enriches the cream cheese mixture so it bakes up silky, glossy, and indulgent, ensuring every bite feels melt-in-your-mouth.
Powdered sugar (about 3 ¾ cups) – Sweetens and thickens the filling. It dissolves smoothly so the top bakes into a lightly crackled, sugary finish. You can also dust a bit more over the cooled bars for a pretty presentation.
How to Make This Gooey Butter Bars Dessert Squares
STEP 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper, leaving some overhang on the sides so you can lift the cooled bars out easily for slicing.
STEP 2: In a medium bowl, combine the dry yellow cake mix, the melted butter for the crust, and the single egg. Stir until a thick, soft dough forms. It will be more like cookie dough than cake batter. Press this evenly into the bottom of your prepared pan, making sure you reach all the corners.
STEP 3: For the filling, add the softened cream cheese to a large mixing bowl. Beat until it’s completely smooth with no lumps. Add the two eggs and vanilla extract, then continue mixing until the mixture looks creamy and uniform, scraping down the sides of the bowl as needed.
STEP 4: Slowly pour the melted butter for the filling into the cream cheese mixture while mixing on low speed. Once combined, gradually beat in the powdered sugar until everything is smooth, thick, and glossy. The filling will be pourable but substantial, not runny.
STEP 5: Pour the cream cheese mixture over the crust. Use a spatula to spread it evenly from edge to edge so every slice has both layers. Gently tap the pan on the counter once or twice to release any large air bubbles.
STEP 6: Bake for 40–45 minutes. Watch for edges that are puffed and golden and a center that still looks slightly jiggly and soft. If the entire top is firm and deeply browned, it’s likely overbaked and will be less gooey.
STEP 7: Remove the pan from the oven and let the bars cool completely in the dish. Once cool, lift them out using the parchment (if lined) and cut into squares. Just before serving, dust lightly with extra powdered sugar for a classic finishing touch.
Helpful Tips
- Bring ingredients to room temperature: Soft cream cheese and room-temperature eggs blend more smoothly, giving you a silky filling without lumps.
- Use parchment for perfect removal: Lining the pan makes it much easier to lift the whole slab out and cut clean, even squares.
- Chill before slicing: For super neat edges, refrigerate the cooled bars for an hour or two, then use a sharp knife, wiping the blade between cuts.
Can I use a different cake mix flavor?
Yes, you can swap the yellow cake mix for white, butter, or even lemon cake mix. Each variation slightly changes the flavor of the crust while keeping that same gooey cream cheese layer.
How do I know when the bars are done?
Look for golden, set edges and a center that’s puffed but still soft and a bit jiggly. The top may crack slightly. If the whole surface is firm, they’re likely overbaked.
Do Gooey Butter Bars Dessert Squares need to be refrigerated?
Because of the cream cheese filling, it’s best to keep them chilled. Store the cooled bars in a covered container in the refrigerator, then let them sit at room temperature before serving if you prefer.
Can I make Gooey Butter Bars ahead of time?
Absolutely. Bake the bars the day before, cool completely, and refrigerate overnight. The texture becomes even more luscious, and they slice more cleanly when well chilled.
Can I freeze these dessert squares?
Yes. Freeze fully cooled squares in a single layer until firm, then transfer them to an airtight container. Thaw in the refrigerator before serving for a nearly fresh-baked taste.
What to Serve with Gooey Butter Bars Dessert Squares
Because these bars are quite rich, they pair beautifully with simple, lightly sweet sides. A bowl of mixed berries or sliced strawberries adds freshness and color, balancing the buttery sweetness of each square.
They’re also wonderful with coffee or tea. Serve them at brunch alongside a simple egg bake, fruit salad, and hot drinks for a make-ahead dessert that doesn’t require any last-minute attention.
For a more indulgent dessert plate, pair a small square with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of caramel or a sprinkle of fresh berries finishes the plate without overwhelming the bars.
How to Store & Reheat
Once your Gooey Butter Bars Dessert Squares are completely cool, transfer them to an airtight container or cover the baking dish tightly. Stored in the refrigerator, they keep well for about four to five days and stay pleasantly soft.
If you’d like to freeze them, arrange cooled squares on a baking sheet and freeze until firm. Move the frozen pieces to a freezer-safe container or bag, separating layers with parchment. They’ll keep their texture and flavor for up to about three months.
To serve leftovers, thaw refrigerated or frozen bars in the fridge if needed, then let them sit at room temperature for a bit. If you enjoy them slightly warm, give a square a very short burst in the microwave to bring back that just-baked, ultra-gooey feel without drying it out.
Gooey Butter Bars Dessert Squares
Ingredients
For the base layer:
- One package 15.25 oz of yellow cake mix
- 1 large egg
- ½ cup of melted unsalted butter equivalent to 1 stick
For the topping:
- Two large eggs
- ½ cup of unsalted butter liquefied (1 stick)
- 3¾ cups confectioners’ sugar
- 1 teaspoon of pure vanilla extract
- 8 ounces of cream cheese softened to room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly coat with nonstick spray.
- To prepare the bottom layer, stir together the yellow cake mix, one egg, and melted butter in a medium-sized mixing bowl until a thick dough-like consistency forms. Press this mixture firmly and evenly into the bottom of the baking dish.
- In a separate large bowl, whip the softened cream cheese until completely smooth. Incorporate the eggs and vanilla extract, blending thoroughly. Gradually add the melted butter, then beat in the powdered sugar until the mixture is smooth and luxuriously thick.
- Spread the filling evenly over the pressed crust layer, smoothing the surface with a spatula.
- Bake in the preheated oven for 40 to 45 minutes. The outer edges should be set and lightly golden, while the center should remain slightly soft and gooey. Avoid overbaking to maintain the signature texture.
- Allow the dessert to cool entirely in the pan. Once cooled, slice into bars or squares. A dusting of powdered sugar can be added before serving, if desired.