Gooey Bars (aka Cream Cheese Bars)
I have no idea what these bars should actually be called or where this recipe really came from… It’s likely to have come on the back of a cream cheese box for all I know. (Actually, Google helped me to find this recipe which is the same). This is another recipe that my family loves. My sisters practically know this recipe by heart. Similar to the “best dang thing ever bars”, my sisters also prefer to underbake these bars, hence the name gooey bars. I tend to like my bars fully cooked so they hold their shape better. If you prefer an even gooier texture, take these out of the oven a couple minutes early.
I know some of you will shudder at the thought of using a box cake mix. I agree that in general, I would much rather make a cake/cookie/brownie from scratch. For starters, it’s a lot more fun as a baker to measure everything out and follow a recipe that has more than two steps. Not to mention knowing exactly what is in your food (and being able to pronounce it all!) I do however believe that boxed cake mix has a time and a place. One of those places being in this bar.
These bars taste almost like a cheesecake with a great chewy shortbread crust. Everyone that tried one really enjoyed them and Hubby ate an embarassingly large number of these bars.
Gooey Bars
Yield: 30
Ingredients:
1 box yellow cake mix
1/2 cup butter, melted
3 eggs
1 pound powdered sugar
1 8-oz package cream cheese
Directions:
Mix cake mix, margarine & 1 egg with fork. Press into bottom of greased 9 x 13 pan, set aside.
Beat powdered sugar, cream cheese and 2 eggs for 4 or 5 minutes. Pour over cake mixture.
Bake at 350 for 40 minutes. Cool completely. Cut into bars.
Recipe from my step mom
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look fantastic!
my husbands family calls them butter-gooey cake.
Hi! These are actually called Gooey Butter Cakes, and they are a Paula Deen recipe (hence the butter and cream cheese!) I love making them with a red velvet cake mix….so good.
Ooey gooey butter cakes have been around for decades – they started in St. Louis – very close to my hometown. I remember making this recipe years before Paula came on the scene. She just made them more famous! Everyone goes nuts when you make them – I make them with all kinds of flavors – pineapple, lemon etc. Yours look great.
Thanks for all the information about where the bars originate from. Wherever they came from, they sure are good. I saw some comments on the allrecipes.com link of variations that people have tried like swirling in some berries and using chocolate cake mix. Kind of like a cheesecake brownie
Here in Kentucky they’re called Chess bars and have been around for a very long time. I’m not a native to KY and a coworker introduced me to these. I looked at them and thought “What the heck is that?” but once I tried one I was HOOKED! I just love how simple they are to make.
Whatever you call them, they’re pretty darned good!
YUM! Those look really delicious. And I love the colors you always put in the background.; The blue with the orange tint of the abrs is just perfect!
Yours looks like how my first and only batch turned out but I think I’d like them better gooey and with a little less sugar.
~ingrid
Yum…I love these things!
These look delicious! And I love using boxed cake mix!
I made these for a friends birthday this past weekend and they were a big hit!
I just made these today and they are delicious! I left mine slightly gooey and it’s so good!
I love these bars!
ust made these, yum! But I am curious to know where I can find some variations, i.e., with nuts, chocolate, fruit flavored, etc……I love to experiment!
beantownbaker — March 16th, 2013 @ 2:49 pm
I haven’t had a chance to play around myself with this recipe. I’m sure if you searched online, you’d find some other variations. Let me know what you try!
My mom used to make them for us when I was little. I am 25 now. And I am pretty sure they have been around for quite some time. Paula Deen probably only highlighted the fact that they were around. But yes Yum!
Good post. I learn something totally new and challenging on sites I stumbleupon everyday.
It’s always interesting to read through articles from other writers and practice something from other sites.
How can you make these to taste like pumpkin? If you add in pumpkin, do you need to cut back on something else??
beantownbaker — September 26th, 2013 @ 10:33 am
Oh that’s a great thought… What about using a box of pumpkin cake mix? And then throwing some pumpkin spices in the cream cheese mixture? If you try this variation, definitely let me know how it turns out!