This gooey butter cake is super easy to make and dangerously delicious. Made with cake mix, it is perfect for a birthday treat or to brighten up any day!
Originally I had planned to share a recipe for a blackberry swirl cheese cake today. I had the recipe and post all written up and was ready to dive into the photos when I noticed they were no where to be found on my camera’s memory card. This means one of two things, I either accidentally deleted them off the card or I failed to make sure the card was in there while taking the photos in the first place. Both are equally likely and either way there’s no way to retrieve them. Such a sad, sad day. To make up for this loss let’s throw around some sprinkles because sprinkles solve life’s problems.
Gooey butter cakes are pretty freaking fantastic. I have made a few varieties thus far (Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake, German Chocolate S’mores Gooey Cake Bars, Pecan Chocolate Chip Gooey Butter Cake) and upon finding this Funfetti version I knew which would be the next on the list. These bars are made with cream cheese, powdered sugar, cake mix, butter, and eggs. Yet somehow such rich, heavy ingredients somehow end up creating this wonderful dessert that tastes much less sinful than it actually is, so beware! You may find yourself on your third serving without blinking and eye.
One year ago: Flourless Black Bean Brownies
Three years ago: Pomegranate Stuffed Chocolate Covered Pretzels
FUNFETTI GOOEY BUTTER CAKE
Makes X bars
1 box Funfetti cake mix
4 eggs, room temperature
1 stick (1/2 cup) unsalted butter, melted
1 tsp vanilla extract
8 oz. package cream cheese, room temperature
2-1/2 cups confectioners’ sugar
- Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
- In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, butter, and vanilla until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
- In the same bowl, on low speed mix together the cream cheese and confectioners’ sugar until smooth. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly. Top with rainbow sprinkles.
- Bake for 25-35 minutes or until set and golden. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.
Source: Adapted slightly from Cakespy.