RED VELVET OOEY GOOEY BARS
Red velvet ooey gooey bars makes the perfect holiday dessert!
These bars are a twist on an old classic. They are delicious treats that are great for the holiday season. They take very little time to prepare and are never lasts long when I serve them. Make these for your friends and family and take them to any gathering. They are always a hit!
Red Velvet Ooey Gooey Bars
1 16.5 Red Velvet Cake Mix
2 eggs
12 tablespoons of butter of 1 1/2 sticks, melted
1 teaspoon of vanilla extract
Topping for the Bars:
8 ounce package of cream cheese, softened
1 egg
1 teaspoon of vanilla extract
3 cups of powdered sugar
Do not make this cake according to the directions on the cake mix box. Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl. Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan. This makes the bottom layer of the cake bars. Mix the topping ingredients with a mixer and spread over bottom cake layer. Bake in a preheated 350 degree oven for 40 to 45 minutes until top of the bars is golden brown. Cut in squares to serve.
Red Velvet Ooey Gooey Bars
Ingredients
- 1 16.5 ounce Red Velvet Cake Mix
- 2 eggs
- 12 tablespoons of butter of 1 1/2 sticks melted
- 1 teaspoon of vanilla extract
Topping for the Bars:
- 8 ounce package of cream cheese softened
- 1 egg
- 1 teaspoon of vanilla extract
- 3 cups of powdered sugar
Instructions
- Do not make this cake according to the directions on the cake mix box. Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl. Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan. This makes the bottom layer of the cake bars.
- Mix the topping ingredients with a mixer and spread over bottom cake layer. Bake in a preheated 350 degree oven for 40 to 45 minutes until top is golden brown. Let cool and then cut in squares to serve.
Don’t forget to pin our Red Velvet Ooey Gooey Bars:
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Quick question. Making these tonight but noticed my cake mix is only 15.25 Oz. Seems they all are now after a quick search online. I noticed because after I mixed everything together, it was way too liquid-y to “press” into the pan. So I added enough flour and a little sugar to make up the 1.25 Oz missing from the cake mix. That helped and was able to press it into the pan then. Hoping they turn out! In the future, would it be better to decrease the butter instead? Thanks!
Hi Meredith, you shouldn’t have to change the recipe. It will still work fine with a smaller cake mix. Thanks!