I’m sort of obsessed with these Gooey Raspberry Coffee Cake Bars.
They have a little bit of everything that I love in a dessert- Gooey Cake, Raspberries, White Chocolate, and a delicious Brown Sugar Coffee Crumb topping.
I love gooey cake bars because they are so easy to make, and completely customizable! I’ve made Gooey Samoa Cake Bars, Gooey Rolo Cake Bars, and even Gooey Hot Chocolate Cake Bars (yum!).
I figured it was about time to make a bar with some fruit inside, cause that’s healthier… right?! 😉
I scored an awesome deal on a couple packages of frozen raspberries the other day, and they were just begging to be put into a decadent dessert like this. Brilliant decision. The raspberries added the perfect balance of tartness to these soft and gooey bars.
I can’t decide which part I like more… the tender crust, the fruity filling, or the crumbly brown sugar topping.
They all go so perfectly together. 🙂
These bars go quickly, so you might want to make a double batch.
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Gooey Raspberry Coffee Cake Bars
- 1 cake mix, just the mix
- 1 egg
- 1/2 cup butter, melted
- 1 cup raspberries
- 1/2 cup condensed milk
- 1 cup white chocolate chips
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, cold (cut into small pieces)
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray.
- In a large bowl combine the cake mix, egg and melted butter with a sturdy wooden spoon until it becomes a soft dough. Use half of the dough for the crust, and press it into the bottom of the baking pan.
- Spread the raspberries and white chocolate chips evenly over the crust. Drizzle with the sweetened condensed milk.
- Use the remaining half of the crust to cover the raspberry filling, as best you can. (separate the dough into small disk shapes and lay on top of the raspberries)
- In a bowl combine the ingredients for the topping. Use your hands to squish the topping together, until it becomes a crumbly, coarse mixture. Sprinkle on top of the cake bars.
- Bake for 40-45 minutes or until the center is only slightly jiggly. Let cool completely before lifting the cake bars out of the pan. Cut into squares. The bars should still have a gooey texture to them. Enjoy!
You might also enjoy these:
Pumpkin Gooey Cake | I Wash You Dry
Carrot Gooey Cake | I Wash You Dry
Funfetti Gooey Cake Bars | Crazy For Crust
Caramel Macchiato Gooey Cake Bars | Inside BruCrew Life
These look delicious, I plan to make them this weekend. Asking your advise my Mom used to make a coffee cake from cinnamon rolll dough. On the top it had a ooey gooey brown suger cinnimon filling. This has been some 40+ years ago. AllI can remember is the brown sugar, cinnamon and sweetened condensed mlk. I have tried several variations to get that ooey gooey filling with no sucess. Would you have any ideas.
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I love the idea of turning coffee cake into bars because then you have breakfast (or snack) on the go!
Any idea how these would freeze?
Yvonne @ bitter baker
You had me at gooey! And I can’t say no to any dessert that has raspberry and coffee in the title. This looks amazing!
Looks like a match made in heaven. Now if there were only a way to teleport this to my mouth…
Tina @ Tina's Chic Corner
I love coffee cake and I love gooey bars so this is a perfect combo! Love this idea. 🙂 They look delicious and I love how versatile they are, like you said.
Thanks Tina! 🙂
Jocelyn @BruCrew Life
Oh boy! I love that you added fruit and streusel to a gooey cake bar…great idea!!! They are gorgeous looking!
Thanks Jocelyn! I just love these Gooey Cake Bars and all the possibilities! 🙂
Ohhhh man…you are quite a dangerous lady….I am always up for trying a yellow cake box recipe…the semi-homemade…I can’t wait to try a teeny piece of it.