Begin by preheating your oven to 350°F (175°C).

Prepare a 9x13-inch baking dish by lightly greasing it with butter or using non-stick spray. You can also use parchment paper to line the dish, which will help make the cake easier to remove after baking.

In a large bowl, combine 1 box of yellow cake mix, ½ cup melted butter, and 2 large eggs.

Mix these ingredients together until you form a smooth and thick batter.

Transfer the batter into the prepared pan, spreading it evenly across the surface.

In a separate bowl, beat 8 oz softened cream cheese until it becomes creamy and smooth.

Add 2 large eggs and 1 teaspoon vanilla extract, mixing until well blended.

Gradually add 4 cups powdered sugar while continuing to mix, making sure everything is well combined.

Pour the prepared cream cheese mixture evenly over the cake batter, spreading it out gently to cover the top.

As the cake bakes, the cream cheese layer will slightly settle into the batter, giving it a rich and gooey texture.

Place the pan into the preheated oven.

Bake for 35 to 40 minutes. The cake is ready when the edges turn golden and the center remains slightly wobbly. Be careful not to overbake it to maintain that soft, gooey texture.

After baking, remove the cake from the oven and let it sit for about 30 minutes to cool.

If you used parchment paper, you can easily lift the cake out of the pan. Cut it into 24 squares or adjust the size according to your preference.

Serve the cake at room temperature for a delightful, gooey experience. If you prefer a firmer texture, refrigerate the cake for a while.

To store, place leftovers in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate for longer freshness. For extended storage, wrap individual pieces in plastic wrap and freeze them for up to 3 months.