Rich, buttery, and irresistibly gooey, these Caramel Drizzle Butter Cake Bars combine cake and cheesecake with a luscious caramel topping.

Scale

1 box yellow cake mix

½ cup unsalted butter, melted

1 large egg

8 oz cream cheese, softened

2 large eggs (for filling)

3½ cups powdered sugar

1 teaspoon vanilla extract

½ cup caramel sauce (plus extra for drizzling)

Pinch of sea salt (optional)

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1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.

2. Mix cake mix, melted butter, and 1 egg until combined. Press into pan.

3. Beat cream cheese until smooth, then add 2 eggs, powdered sugar, vanilla, and caramel.

4. Spread filling over crust evenly.

5. Bake 35–40 minutes until edges are golden. Cool, drizzle with caramel, and sprinkle sea salt.

Chill before slicing for clean bars. Store leftovers in the fridge up to 5 days or freeze up to 2 months.