Vacuum Cleaner Bars
Submitted by mrs backboater
These gooey cream cheese bars start with a yellow cake mix crust and get topped with a rich layer of powdered sugar, coconut, and nuts. They vanish from the pan faster than you can say “save me one."
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minThey’re called Vacuum Cleaner Bars for a reason, y’all. Set these out at a potluck and watch the pan empty before you can grab a plate.
The base is dead simple: yellow cake mix, melted margarine, and one egg pressed into a jellyroll pan. That’s your buttery, chewy crust.
The topping is where the magic happens. Cream cheese beaten with powdered sugar and eggs creates a rich, gooey layer that bakes up golden on top but stays sinfully soft underneath. Flaked coconut and chopped walnuts or pecans add crunch to every bite.
Kitchen Tips
- Let the cream cheese come to room temperature before beating. Cold cream cheese leaves lumps that won’t bake out.
- Press the crust firmly and evenly into the pan. Thin spots will overbake while thick spots stay doughy.
- Cool these completely before cutting. The gooey layer needs time to set, otherwise you’ll end up with a sticky mess instead of clean squares.
- Store leftovers in the fridge. The cream cheese layer firms up beautifully when chilled and some folks actually prefer them cold.
Ingredients
Directions
Combine margarine, cake mix and one egg.
Stir together until dry ingredients are moistened.
Pat mixture into bottom of well-greased 15×10 inch jellyroll pan.
Bake for 10 minutes at 325℉ (160℃).
Beat remaining two eggs lightly then beat in cream cheese and powdered sugar.
Stir in coconut and nuts.
Pour over mixture in jellyroll pan. Bake at 325℉ (160℃)F for 45 to 50 minutes or unti golden brown.
Cool to room temperature before cutting into squares.
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