Cranberry Gooey Butter Bars

Contributed By: Suzzy B


Cake Base
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted, cooled slightly
1 egg
2 teaspoons orange zest
1 package (8 oz) cream cheese, softened
3 1/2 cups powdered sugar
1/2 cup butter, melted, cooled slightly
3 eggs
2 cups fresh or frozen (thawed) cranberries
1 tablespoon powdered sugar
Sweetened whipped cream, if desired


1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2 In large bowl, stir Cake Base ingredients until well blended. Press evenly in pan.
3 In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake base.
4 Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours.
5 When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.

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