Easy Gooey Butter Cake
 
Makes 9 (3-inch) bars
Ingredients
  • 1 (15.25-ounce) box yellow cake mix
  • 3 large eggs, room temperature and divided
  • ¾ cup unsalted butter, melted and divided
  • 1 (8-ounce) package full-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ 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 and line with parchment paper, letting excess extend over sides.
  2. In a large bowl, stir together cake mix, 1 egg, and ½ cup melted butter. Press into an even layer on bottom of prepared pan.
  3. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add vanilla, salt, remaining 2 eggs, and remaining ¼ cup melted butter, beating until combined. Gradually add in confectioners’ sugar, beating on 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.
  5. Let cool completely in the pan. Refrigerate until firm, at least 30 minutes, before using the parchment paper to remove from pan. Dust surface with confectioners’ sugar, if desired. Cut into 9 (3-inch) bars. Store in an airtight container in the refrigerator for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/easy-gooey-butter-cake/