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Whole baked ooey gooey butter cake with golden edges in a parchment-lined pan

Ooey Gooey Butter Cake

A yellow cake-mix crust with a soft vanilla cream cheese topping, baked in a 9×13-inch pan and chilled before slicing.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling (after cooling) 2 hours
Total Time 3 hours
Servings 1 9×13-inch cake

Equipment

  • 9×13-inch baking pan
  • Two mixing bowls
  • Electric mixer
  • Spatula and cooling rack

Ingredients
  

Crust

  • 1 box yellow cake mix 15.25 ounces; dry mix only
  • 1/2 cup unsalted butter melted; 1 stick
  • 1 Large Egg room temperature

Cream Cheese Topping

  • 1 package full-fat cream cheese 8 ounces; softened to room temperature
  • 2 Large Eggs room temperature
  • 1 tsp Pure Vanilla Extract
  • 3 cups Powdered Sugar plus extra for dusting

Instructions
 

  • Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper.
  • Make the Crust: In a large bowl, mix together the dry yellow cake mix, melted butter, and 1 egg until a thick dough forms.
    Thick yellow cake-mix crust dough in a mixing bowl
  • Press into Pan: Evenly press the dough mixture into the bottom of the prepared baking pan. Set aside.
    Yellow cake-mix dough pressed across the bottom of a lined baking pan
  • Whip Cream Cheese: In a separate large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps.
    Softened cream cheese beaten smooth with an electric mixer
  • Add Wet Ingredients: Beat in the remaining 2 eggs and the vanilla extract until fully combined.
    Cream cheese mixed with eggs and vanilla before adding sugar
  • Incorporate Sugar: Gradually mix in the powdered sugar until the topping is smooth and glossy.
    Smooth cream cheese topping after the powdered sugar is mixed in
  • Layer & Bake: Pour the cream cheese mixture evenly over the prepared crust. Bake for 40-45 minutes. The edges should be golden, but the center should still have a slight jiggle.
    Unbaked cream cheese topping spread over the yellow cake-mix crust
  • Cool completely: Remove from the oven and let cool completely on a wire rack. For the best texture and clean slices, chill in the refrigerator for at least 2 hours before cutting. Dust with additional powdered sugar before serving, if desired.
    Butter cake squares showing a golden base and soft cream cheese topping

Notes

Preparation time is an estimate. Bake for 40–45 minutes, using the golden edges and slight center jiggle as your guide. The total includes a 45-minute baking allowance and at least 2 hours of chilling, but excludes the additional time needed to cool completely before chilling. This recipe makes one 9×13-inch cake; cut squares to your preferred size. Use dry cake mix with only the crust ingredients listed here.