Easy Gooey Butter Cake
Serves: 9 (3-inch) bars
 
Ingredients
  • 1 (15.25-ounce) box yellow cake mix
  • 3 large eggs, room temperature and divided
  • 3⁄4 cup unsalted butter, melted and divided
  • 1 (8-ounce) package full-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 3 cups confectioners’ sugar
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, stir together cake mix, 1 egg, and 1⁄2 cup melted butter. Press into an even layer in bottom of prepared pan.
  3. In another large bowl, beat cream cheese with a mixer at medium speed until smooth, 2 to 3 minutes. Add vanilla, salt, remaining 2 eggs, and remaining 1⁄4 cup melted butter, beating until combined. Gradually add confectioners’ sugar, beating at low speed until combined. Pour mixture into pan on top of base, using a knife or spatula to spread into an even layer.
  4. Bake until golden edges are set and center has a slight wobble to it, 40 to 45 minutes. Let cool completely in the pan. Refrigerate until firm, at least 30 minutes.
  5. Using excess parchment as handles, remove from pan. Garnish with confectioners’ sugar, if desired, and cut into bars. Refrigerate in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/easy-gooey-butter-cake/