Cranberry Gooey Butter Bars

 


Ingredients

Cake Base

  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 1/2
    cup butter, melted, cooled slightly
  • 1
    egg
  • 2
    teaspoons orange zest

Filling

  • 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

Topping

  • 1
    tablespoon powdered sugar
  • Sweetened whipped cream, if desired

  • Steps

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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