There are many flavor variations, but here is the master recipe for the famous “Gooey Butter Cake” bars, plus the most popular spin-offs.

Master Recipe: Classic Ooey Gooey Bars

This is the iconic version, often attributed to St. Louis-style Gooey Butter Cake.

Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 40-50 minutes

Ingredients

For the Crust:

· 1 box (15.25 oz) yellow cake mix (butter recipe style is ideal)
· 1 large egg
· ½ cup (1 stick / 113g) unsalted butter, melted

For the Gooey Filling:

· 1 package (8 oz / 226g) full-fat cream cheese, softened to room temperature
· 2 large eggs
· 1 teaspoon pure vanilla extract
· 1 box (16 oz / ~454g) powdered sugar (confectioners’ sugar)
· ¼ cup (½ stick / 57g) unsalted butter, melted

Instructions

1. Prep: Preheat oven to 350°F (177°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crust: In a medium bowl, stir together the dry cake mix, 1 egg, and the ½ cup melted butter until a soft dough forms. It will be thick. Press this dough evenly and firmly into the bottom of the prepared pan.
3. Make the Filling: In a large bowl (or stand mixer), beat the softened cream cheese until smooth. Beat in the 2 eggs and vanilla extract until combined.
   · Crucial Step: Gradually beat in the powdered sugar, about 1 cup at a time, on low speed to avoid a sugar cloud. Scrape down the sides as needed.
   · Finally, beat in the ¼ cup melted butter until the filling is smooth and lump-free.
4. Assemble: Pour the filling over the crust in the pan. Spread it gently to cover the crust completely.
5. Bake: Bake for 40-50 minutes. The key is to NOT overbake. The edges should be set and light golden brown, but the center should still have a significant jiggle—it will set as it cools. A toothpick inserted will NOT come out clean.
6. Cool Completely: This is mandatory! Let the pan cool completely on a wire rack at room temperature, then refrigerate for at least 2-3 hours (or overnight) to fully set the gooey layer. This makes cutting clean bars possible.
7. Serve: Use a sharp knife to cut into squares. Dust with extra powdered sugar before serving if desired. Store leftovers covered in the refrigerator.

Popular Flavor Variations (Follow the same method):

The magic formula is: Cake Mix + Egg + Butter (Crust) & Cream Cheese + Eggs + Vanilla + Powdered Sugar + Butter + Flavoring (Filling).

· Chocolate Chip: Add 1 cup mini chocolate chips to the filling.
· Pumpkin Spice: Use a spice cake mix. Add 1 cup of pure pumpkin purée and 1 tsp pumpkin pie spice to the filling.
· Chocolate Chocolate Chip: Use a chocolate cake mix. Add ½ cup unsweetened cocoa powder to the filling and fold in 1 cup chocolate chips.
· Lemon: Use a lemon cake mix. Add 3 tbsp fresh lemon juice and 1 tbsp lemon zest to the filling.
· Red Velvet: Use a red velvet cake mix. Add 1 tbsp unsweetened cocoa powder to the filling for extra depth.
· Peanut Butter: Use a yellow or chocolate cake mix. Add 1 cup creamy peanut butter to the filling. Top with chopped Reese’s cups after baking.

Crucial Success Tips:

· Don’t Overmix: Mix the crust just until combined; overmixing can make it tough.
· Don’t Overbake: The jiggle is your friend! The center should look underdone when you take it out.
· Patience is Key: You must let it chill. Trying to cut warm bars will result in a delicious but messy puddle.
· Room Temp Cream Cheese: This is non-negotiable for a smooth, lump-free filling.
· Measure Powdered Sugar Correctly: Sift it or fluff it in the bag before measuring to avoid packing it down.

Enjoy these incredibly rich, sweet, and satisfying bars! They are always a hit at parties and potlucks.