Cranberry Gooey Butter Bars
- Anne Pinney
- Nov 6, 2020
- 2 min read
Ingredients
Cake Base
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
cup butter, melted, cooled slightly
1
egg SAVE $
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 SAVE $
2
cups fresh or frozen (thawed) cranberries
Topping
1
tablespoon powdered sugar
Sweetened whipped cream, if desired
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Steps
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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.
Expert Tips
To make 2 cups whipped cream, place a medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in the bowl, and beat on low speed until mixture begins to thicken. Then, add 1/4 teaspoon vanilla, and beat on high speed until whipped cream forms soft peaks.
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
Nutrition Information
© 2020 ®/TM General Mills All Rights Reserved
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