Ingredients:

  • 15.25 oz yellow cake mix
  • 0.5 cup unsalted butter, melted
  • 3 large eggs, divided
  • 8 oz cream cheese, softened
  • 1 tsp pure vanilla extract
  • 4 cups powdered sugar, sifted

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the dry yellow cake mix, melted butter, and one egg. Mix until a stiff, cookie-like dough forms.
  3. Press the dough firmly and evenly into the bottom of the prepared baking pan to create the base layer.
  4. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.
  5. Add the remaining two eggs and the vanilla extract to the cream cheese. Beat on medium speed until fully incorporated.
  6. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Mix until smooth, being careful not to over-aerate the mixture once the sugar is fully incorporated.
  7. Pour the cream cheese filling over the cake mix base and spread evenly with an offset spatula.
  8. Bake for 40 minutes. The edges should be golden brown and the top should have a crackled appearance, while the center should still have a slight, uniform jiggle.
  9. Remove from the oven and allow to cool completely in the pan. The bars will set as they cool. Lift the parchment paper to remove and slice into 24 bars.