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.

Pure. Heaven.

Gooey Raspberry Coffee Cake Bars

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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?! 😉

Gooey Raspberry Coffee Cake Bars

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. 🙂

Gooey Raspberry Coffee Cake Bars

These bars go quickly, so you might want to make a double batch.

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Two bars of Gooey Raspberry Coffee Cake stacked on top of each other on a plate
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Gooey Raspberry Coffee Cake Bars

Gooey Raspberry Coffee Cake Bars 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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 9
Calories: 585 kcal
Author: Shawn

Ingredients

Crust:

  • 1 cake mix, just the mix
  • 1 egg
  • 1/2 cup butter, melted

Filling:

  • 1 cup raspberries
  • 1/2 cup condensed milk
  • 1 cup white chocolate chips

Topping:

  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup butter, cold (cut into small pieces)
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray.

Crust:

  • 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.

Filling:

  • 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)

Topping:

  • 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!

Nutrition

Calories: 585kcal | Carbohydrates: 84g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 583mg | Potassium: 199mg | Fiber: 2g | Sugar: 58g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 2mg
Keywords: bar cookie, coffee cake, gooey, raspberry
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.


Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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