In a large bowl, combine the yellow cake mix, one egg, and melted butter. Stir it until everything is well mixed and forms a thick dough. Press this mixture evenly into the bottom of your prepared 9x13-inch pan.

It’ll look like a soft, buttery crust. Use your fingers or a spatula to spread it out smoothly.

In another bowl, beat the softened cream cheese until it’s smooth and creamy. Add the eggs, vanilla extract, and melted butter, mixing until combined. Slowly blend in the powdered sugar until the mixture is thick and velvety.

This is where the magic happens. The topping should be pourable but not runny.

Pour the cream cheese mixture over the cake base in the pan. Spread it out evenly with a spatula so it covers the whole surface. Don’t worry if it looks a little messy—it’ll bake up beautifully.

The two layers will meld together in the oven. That’s what creates the gooey texture everyone loves.

Place the pan in your preheated oven and bake for 40-45 minutes. The top should turn golden brown, and the center will still be slightly jiggly. That jiggle is normal—it sets as it cools.

Don’t overbake, or you’ll lose some of that gooeyness. Keep an eye on it toward the end.

Let the cake cool completely in the pan before cutting into it. This can take about an hour, but it’s worth the wait. Once cooled, slice it into squares and serve.

The texture is best when it’s fully set. Dust with a little extra powdered sugar if you want a pretty finish.