Ingredients:

  • 1 box (15.25 oz) Yellow Cake Mix (avoid pudding-in-the-mix)
  • 1 Large Egg (for the base)
  • 1/2 cup (1 stick) Unsalted Butter, melted (for the base)
  • 8 oz full fat Cream Cheese, softened
  • 1/2 cup (1 stick) Unsalted Butter, melted (for the filling)
  • 2 Large Eggs (for the filling)
  • 1 tsp Vanilla Extract
  • 3 cups Confectioners’ Sugar (sifted)
  • Confectioners’ Sugar (As needed, for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang on the two long sides to create a sling. Lightly grease the exposed edges.
  2. Combine Base Ingredients: In a large bowl, combine the cake mix, the 1 egg, and ½ cup of melted butter until a thick, uniform dough forms.
  3. Press the Dough: Press the dough evenly into the bottom of the prepared pan, ensuring it forms a smooth, continuous layer, extending slightly up the sides (about half an inch/1 cm). Set aside.
  4. Cream the Cheese: Using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and fluffy (about 1–2 minutes). Scrape down the bowl.
  5. Add Wet Ingredients: Beat in the remaining 2 eggs and the vanilla extract until just combined.
  6. Incorporate Butter and Sugar: Gradually mix in the remaining ½ cup of melted butter. Finally, slowly add the sifted confectioners’ sugar until the filling is smooth, thick, and lump-free. Do not overmix.
  7. Assemble the Cake: Gently pour the cream cheese filling evenly over the top of the cake base.
  8. Bake: Place the cake in the preheated oven. Bake for 35 to 45 minutes. The edges should be set, but the centre must remain noticeably soft and slightly jiggly to ensure the signature 'gooey' texture after cooling.
  9. Cool Completely: Remove from the oven and allow to cool on a wire rack until room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to fully set the centre.
  10. Serve: Use the parchment sling to lift the cake out of the pan. Dust generously with fresh confectioners’ sugar before slicing into squares and serving.