Bake Club Cherry Pie Gooey Butter Cake
Makes 18 squares, one 9x13 pan
1 (15.25 oz) box yellow cake mix
1 stick butter, melted
1 large egg
¼ cup crust mixture reserved from above
1 (8-ounce) package cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners’ sugar
1 large egg
1 ½ cups Cherry Pie filling
Heat oven to 350F and grease a 9x13” pan
Make the crust. In a medium bowl, mix together cake mix, butter, and egg until smooth. Measure out 1/4 cup and set aside for the filling. Press the rest into the bottom of the greased 9×13 pan.
Make the filling: In a large bowl, mix reserved 1/4 cup crust mixture with cream cheese and butter until smooth. Add in confectioners’ sugar, egg and salt and mix until smooth. Pour on top of the crust.
Dot the surface of the mixture in the pan with cherry pie filling to make a brilliant cherry pie Jackson Pollock effect.
Bake for 30-35 minutes, or until the filling begins to turn golden brown on the sides, and is set but jiggles slightly when the pan is nudged (a knife inserted into it will not come out clean). Cool completely in the pan before cutting into 3 rows of 6 columns of goo heaven.