Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.

In a medium bowl, combine the yellow cake mix, one egg, and softened butter. Mix until a soft, doughy batter forms. It will be thick but spreadable.

Transfer the dough into the prepared baking dish and press it evenly into the bottom using your hands or the back of a spoon. This is your golden base.

In a large bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract, mixing until fully combined. Slowly add the powdered sugar in batches—reserving about ¼ cup for garnish—and continue mixing until the batter is smooth and creamy.

Pour the cream cheese mixture over the crust layer and spread it evenly with a spatula. The top should be smooth and glossy.

Bake in the preheated oven for 40–50 minutes. The edges will be golden and slightly puffed, while the center remains soft and wobbly—that’s the signature “gooey” texture.

Allow the bars to cool completely in the pan. The center will settle as it cools. Once cooled, dust the top with the reserved powdered sugar using a sifter or fine mesh strainer.

Cut into 24 squares. Serve as-is or chilled—both versions are divine!