Cream Cheese Squares

These gooey butter cake bars (often called cream cheese squares) are rich, sweet, and totally addictive. They start with a soft yellow cake mix crust and bake up with a thick, crackly-topped cream cheese layer that’s perfectly gooey in the middle. They’re easy to throw together with just a few pantry ingredients, so they’re great for last-minute get-togethers or an after-dinner treat. Cut them small because they’re sweet and rich, and they’re just as good in a lunchbox as they are on a dessert table. Serve them chilled or at room temperature, and watch them disappear fast.

Ingredients

• 1 box yellow cake mix
• 2 large eggs, beaten
• 1/2 cup butter, softened
• 4 cups confectioners’ (powdered) sugar
• 1 (8 oz) box cream cheese, softened
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and butter a 9×13-inch baking pan.
2. In a mixing bowl, combine the yellow cake mix, beaten eggs, and softened butter.
3. Mix until everything is evenly combined and a thick dough forms.
4. Press the cake mixture evenly into the bottom of the prepared pan to form a crust.
5. In a separate bowl, beat together the confectioners’ sugar, softened cream cheese, and vanilla extract until creamy and smooth.
6. Spread the cream cheese mixture evenly over the cake layer.
7. Bake for about 35 minutes, or until the top is lightly golden and set around the edges but still slightly soft in the center.
8. Cool completely in the pan (about 45 minutes) before cutting into squares and serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 95 minutes
Kcal: 280 kcal | Servings: 24

Tips

For the best gooey texture, don’t overbake—pull the bars when the edges are set and lightly golden but the center still has a soft jiggle.

Let the bars cool fully before slicing so the top doesn’t crack too much; store leftovers covered in the refrigerator for up to 5 days and serve chilled or at room temperature.

FAQ

Can I use a different cake mix flavor?
Yes, you can swap the yellow cake mix for white, butter, or even lemon for a fun twist.

Do these need to be refrigerated?
Because of the cream cheese layer, it’s safest to store them in the fridge; just let them sit out a bit before serving if you like them softer.

Can I freeze gooey butter cake bars?
Yes, cut them into squares, wrap tightly, and freeze; thaw in the fridge and bring to room temperature before serving.

How big should I cut the squares?
They’re quite rich, so smaller pieces work well—cut 4×6 for 24 small bars or 3×5 for 15 larger bars.

Can I make them ahead for a party?
Definitely—bake them a day ahead, cool completely, cover the pan, and slice just before serving.