Bready or Not: Gooey Butter Bars [Cake Mix Variation]
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.)
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix2_sm.jpg)
To maximize the cheapness and convenience of this recipe, I used entirely Aldi ingredients. Their cake mix is as good as the name brands.
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix5_sm.jpg)
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.
![Bready or Not: Gooey Butter Bars [Cake Mix Variation]](https://www.bethcato.com/blog/wp-content/uploads/2024/01/Gooey-Cake-with-cake-mix4_sm.jpg)
Modified from Centennial Kitchen Fall Baking 2021 Magazine.
Bready or Not: Gooey Butter Bars [Cake Mix Variation]
Equipment
- 15x10x1 pan
- aluminum foil
- nonstick spray
Ingredients
Cake base
- 15.25- ounce yellow cake mix or white cake mix
- 1/2 cup unsalted butter softened
- 1 large egg
Top layer
- 8 ounces cream cheese softened
- 2 large eggs
- 4 cups confectioners’ sugar
Instructions
- Preheat 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!
Bready or Not Original: Quick German Chocolate Cake Bars
Don’t scoff at cake mix. These Quick German Chocolate Cake Bars are so tasty, no one will guess that a box mix was involved.
I love from-scratch baked goodies, but cake mix has its uses, especially when there is a time crunch. The ‘chemical’ flavor of these mixes can be eliminated with some simple doctoring techniques.
I created this recipe because my husband had a co-worker who requested German Chocolate Cake. There was no way an actual cake was going to be easily ported to his work, and since 2020, I’ve been individually packaging all the goodies that he takes.
That meant a bar recipe was the way to go. The use of cake mix was a necessity as I had little time for fiddly recipes that week. I needed something I could throw together, fast.
These things turned out to be delicious with a great mix of textures from the cakey base to the chewy coconut to the soft chocolate chips on top.. The bars were quite cohesive and stayed together well when sliced and individually wrapped, too!
Bready or Not Original: Quick German Chocolate Cake Bars
Equipment
- 9×13 pan
- aluminum foil
Ingredients
crust
- 15 ounce German Chocolate Cake Mix such as Betty Crocker brand
- 1/2 teaspoon espresso powder optional
- 1/2 cup unsalted butter 1 stick, melted
- 1 large egg room temperature
filling
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 cup pecan pieces
- 1 cup unsweetened coconut either shredded or flaked
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
- In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.
- In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.
- Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.
OM NOM NOM!
Bready or Not Original: S’mores Cake Mix Bars
Cake mix is fantastic ingredient to keep in the pantry for a quick-fix dessert. It’s easy to doctor into something extraordinary, such as with these S’mores Cake Mix Bars.
This is a treat that doesn’t taste like cake mix at the end. It’s just sweet and wonderful, courtesy of the lovely combination of ingredients.
I used ready-made graham crackers crumbs here, but really, you could probably use various kind of vanilla cookies, smashed, to mix in. Vanilla wafers or even Golden Oreos would be good substitutes.
I love bar recipes like this where ingredients are swirled together at the end. There is something visually delightful about that marbled look.
Be sure that when these bars are sliced, they are stores with waxed paper between the layers. Marshmallow makes things a bit sticky! And delicious.
Bready or Not Original: S’mores Cake Mix Bars
Equipment
- 9×13 pan
- waxed paper
Ingredients
- 1 box white cake mix or yellow cake mix or French Vanilla
- 1/2 cup unsalted butter 1 stick, melted
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 1 cup semisweet chocolate chips
- 7 ounce marshmallow fluff jar
- 1/2 cup graham cracker crumbs
Instructions
- Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
- In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
- Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
- Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
- Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.
OM NOM NOM!
Bready or Not Original: Hazelnut Hand Cake [cake mix]
Doctor up a basic yellow cake mix box into an amazing Hazelnut Hand Cake!
![Bready or Not Original: Hazelnut Hand Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/04/Hazelnut-Cake-Squares11_sm.jpg)
It’s called hand cake because it’s convenient to eat without a knife and fork. Heck, napkins are optional, if you don’t mind a dropped crumb or two.
![Bready or Not Original: Hazelnut Hand Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/04/Hazelnut-Cake-Squares1_sm.jpg)
This cake has a mild chocolate flavor–milder than that of a typical chocolate cake, from a mix or not. Nutella (or use a store-brand equivalent, as I did) is whipped into the batter, with some extra chocolate chips adding a gentle layer of flavor.
![Bready or Not Original: Hazelnut Hand Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/04/Hazelnut-Cake-Squares3_sm.jpg)
This thing is all about convenience. The cake comes together fast. Bakes fast. Give it some initial time to cool at room temp, then stash it in the fridge, and you can eat it even faster.
![Bready or Not Original: Hazelnut Hand Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/04/Hazelnut-Cake-Squares7_sm.jpg)
The end result is a cake with a soft, high, very moist crumb. The scattered nuts and toffee add extra flavor and crunch.
![Bready or Not Original: Hazelnut Hand Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/04/Hazelnut-Cake-Squares9_sm.jpg)
My husband’s co-workers inhaled this cake. One guy said it was the best Cato treat ever. Considering the goodies that come their way, that is high praise indeed.
Bready or Not Original: Hazelnut Hand Cake [cake mix]
Equipment
- 13x9 pan
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 2/3 cup water
- 2/3 cup Nutella or similar hazelnut spread
- 1/4 cup canola oil or vegetable oil
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped hazelnuts toasted or not
- 1/2 cup Heath toffee bits
- confectioners' sugar to dust top, optional
Instructions
- Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
- In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
- Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
- Store in sealed container(s) at room temperature.
OM NOM NOM!
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Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]
This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake13_sm.jpg)
This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake8_sm.jpg)
The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake16_sm.jpg)
This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake14_sm.jpg)
Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake12_sm.jpg)
This recipe is over halfway through my April of lemon recipes!
Lemon Sour Cream Bundt Cake
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake [today]
Lemon Frangipane
![Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2020/01/Cream-Cheese-Stuffed-Lemon-Bundt-Cake10_sm.jpg)
Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake
Equipment
- large bundt pan
Ingredients
Filling
- 8 ounce cream cheese 1 box, softened
- 1/4 cup white sugar
- 1 large lemon zested and juiced
Cake
- 1/4 cup unsalted butter softened
- 3 eggs room temperature
- 1 box yellow cake mix
- 3/4 cup lemon curd
Glaze
- 1 cup confectioners' sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon curd
Instructions
Make the filling
- In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.
Make the cake
- Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
- In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
- Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
- Bake for 40 to 45 minutes, until the middle passes the toothpick test.
- Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.
Make the glaze
- Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
- Store under a cake dome or plastic wrap in fridge.
OM NOM NOM!
Bready or Not: Chocolate Peanut Butter Bars [cake mix]
These Chocolate Peanut Butter Bars are so good that people won’t even guess that it uses cake mix.
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars6_sm.jpg)
I, personally, don’t see any shame in using cake mix. It’s a convenient base ingredient to doctor up.
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars10_sm.jpg)
Chocolate and peanut butter is such a classic pairing. You can use any number of chocolate cake mixes for this (it was tested with a 15.25 ounce box), but I recommend devil’s food cake. It has a nice depth to it.
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars8_sm.jpg)
If you’re in America, you might find a premade bag of peanut butter and chocolate chips at stores like Walmart. If you can’t find that, just use separate bags of those kinds of chips and measure out a cup of each.
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars14_sm.jpg)
At my husband’s work, some of his co-workers considered this among their all-time favorite recipes. That is high praise indeed.
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars4_sm.jpg)
![Bready or Not: Chocolate Peanut Butter Bars [cake mix]](https://www.bethcato.com/blog/wp-content/uploads/2019/05/Double-Choc-PB-Bars6_sm-150x150.jpg)
Bready or Not: Chocolate Peanut Butter Bars [cake mix]
Ingredients
- 1 box chocolate cake mix 15.25 oz
- 3/4 cup unsalted butter melted
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 bag peanut butter and chocolate chips or 1 cup of each kind of chips
- 1/2 cup chopped peanuts
Instructions
- Preheat oven at 350-degrees. Line a 9x13 pan with foil and apply nonstick spray.
- In a big bowl, combine the cake mix, melted butter, and milk. Spread half of batter on bottom of the pan. Bake for 15 minutes.
- Place peanut butter in a microwave safe bowl and warm to be spreadable. Pour over the baked bottom crust and spread to edges. Sprinkle the peanut butter and chocolate chips on top, followed by dollops of the reserved cake batter. Finish with the chopped peanuts.
- Bake for another 20 minutes, until the visible portions of the peanut butter layer look set. Cool completely, refrigerating if desired.
- Use foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature.
- OM NOM NOM!
