Ooey Gooey Butter Cake Bars

Even though these little slices of heaven aren’t the healthiest things out there, I decided to share the recipe because of how much everyone raved about them when I took them to the Superbowl party I went to last Sunday. I have to give all recipe credit to Bubbie (my grandma).


This recipe couldn’t be easier, I’m pretty sure it took me 10 minutes to prepare. The morning important piece of advice I can give you is to let them sit! I let mine sit for almost two hours. That part of the recipe is crucial if you are trying to cut them to serve. If they are just for your family, feel free to dig and get messy.


When you take them out of the oven, the top should be golden brown. The longer you let the brownies sit, to more the top layer will thicken up.

I’m thinking about adding chocolate chips next time?! I’ll share with you all how that goes whenever the occasion may arise. 🙂


The Infamous Ooey Gooey Butter Cake Bars


1 Betty Crocker Super Moist French Vanilla Cake Mix
1 stick (1/2 cup) unsalted butter
3 Egg, divided
1 cup pecans, chopped
1 lb bag (about 3 3/4 cups) powdered sugar
8 oz cream cheese
1 tsp vanilla


  1. Line an 9 x 13 inch baking dish with parchment paper.
  2. In a bowl, mix together the cake mix, butter, 1 egg, and pecans until a soft dough forms.
  3. Press into the bottom of the baking dish.
  4. In a stand mixer, combine together the cream cheese, 2 eggs, sugar, and vanilla until smooth. Spread over the cake mix layer.
  5. Bake bars for 45 minutes, or until edges are golden brown, and the center has set to a soft consistency.
  6. Cool for 30 minutes and remove brownies from pan by lifting parchment paper onto a cooling rack
  7. Cool for another hour before slicing into bars and serving