A few months ago, I shared a time-consuming yeast-based recipe for making St. Louis Butter Cake. I continue to explore different takes on this Missouri classic, and this time around, the Gooey Butter Bars use convenient cake mix! (If you’re more interested in cookies than cake, I can also point you towards a Bready or Not guest post from Dan Koboldt back in 2018 where he shared Gooey Butter Cake Cookies that also use cake mix.)

To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.

When it comes down to taste, I far prefer the yeast version. It is sweet and delicate with nuance–but it also takes a long time to make. This version is easy, but the sweetness could come across as cloyingly strong. So, keep that in mind in regards to your audience’s tastes.

Modified from Centennial Kitchen Fall Baking 2021 Magazine.

PrintBready or Not: Gooey Butter Bars [Cake Mix Variation]This fast-to-make take on St. Louis Butter Cake uses cake mix and cream cheese. The result is a super-sweet and chewy sugar bomb that will delight kids and adults. Modified from Centennial Kitchen Fall Baking 2021 Magazine.Course Dessert, SnackCuisine AmericanKeyword cake, cake mix, cheese, cream cheeseAuthor Beth CatoEquipment15x10x1 panaluminum foilnonstick sprayIngredientsCake base15.25- ounce yellow cake mix or white cake mix1/2 cup unsalted butter softened1 large eggTop layer8 ounces cream cheese softened2 large eggs4 cups confectioners’ sugarInstructionsPreheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.OM NOM NOM!