1 box yellow cake mix

1 stick (4 oz) butter, softened

1 egg (for base)

3 eggs (for topping)

8 oz cream cheese, softened

16 oz powdered sugar

1 tsp vanilla extract

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Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
Make the Base: In a large bowl, mix the cake mix, 1 egg, and softened butter until a thick dough forms. Press evenly into the bottom of the prepared pan.
Prepare the Topping: Beat softened cream cheese until smooth. Add remaining 3 eggs, powdered sugar, and vanilla extract. Mix until creamy and well combined.
Pour the cream cheese mixture over the crust and spread evenly.
Bake at 350°F for 10 minutes, then reduce oven temperature to 325°F and bake an additional 45–50 minutes, until golden and set around the edges.
Cool completely before cutting. The center will sink slightly as it cools — that’s normal and gives the bars their signature gooey texture.
Cut into squares and refrigerate any leftovers in an airtight container.

Use chocolate, white, or spice cake mix for fun flavor variations.

Sprinkle chopped pecans or coconut over the crust for added texture.

Add lemon zest for a tangy twist in the cream cheese layer.

Dust with powdered sugar or drizzle with caramel before serving.

Store refrigerated for up to 5 days or freeze for up to 2 months.