Cornbread Millionaire

This is a sweet-lemony, crusty-yellow cake with a gooey cream cheese filling. The cake crust is easily combined in a large zippered freezer bag.   I like mixing the cake ingredients in a  freezer bag because they’re thicker than sandwich bags.   No stand mixer required.  However, the filling is combined  with an electric mixer.  This is a fun baking project for young children (with parental supervision).

The original seriously sweet version of this cake was made famous by Paula Deen.  I decreased the powdered sugar by one cup and added lemon juice.   A delicious dessert for any occasion.  Enjoy!

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Gooey Butter Cake in a Bag

A creamy filling in a "cookie-cake" crust. This sweet-lemony dessert is great for any occasion. The cake crust is prepared in a zippered freezer bag. No stand mixer required. The cream cheese filling is combined with an electric mixer. A fun baking project for young children (with parental supervision). A different version of this cake was made famous by Paula Deen. This adjusted recipe and photography is by Beverly Davis for CornbreadMillionaire.com.

Course

Dessert

Cuisine

American

Keyword

cake

Prep Time

30 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

Cake Crust

• 1 box (15.25 ounces) yellow cake mix Plus a large zippered freezer bag to combine ingredients. Do not use a sandwich bag because it is too thin.
• 1 large egg, beaten
• 1 stick (1/2 cup) unsalted butter (not margarine), melted

Cream Cheese Filling

• 1 package (8 ounces) full fat cream cheese, softened
• 1 stick (1/2 cup) unsalted butter (not margarine), melted
• 2 large eggs, beaten
• 1/4 cup fresh lemon juice 1-2 lemons
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Course Dessert Cuisine American Keyword cake Prep Time 30 minutes Cook Time 40 minutes Servings servings Ingredients Cake Crust 1 box (15.25 ounces) yellow cake mix Plus a large zippered freezer bag to combine ingredients. Do not use a sandwich bag because it is too thin. 1 large egg, beaten 1 stick (1/2 cup) unsalted butter (not margarine), melted Cream Cheese Filling 1 package (8 ounces) full fat cream cheese, softened 1 stick (1/2 cup) unsalted butter (not margarine), melted 2 large eggs, beaten 1/4 cup fresh lemon juice 1-2 lemons 1 teaspoon vanilla extract 3 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Combine cake mix, melted butter, and beaten egg in a large zippered freezer bag. A sandwich bag is too thin. Freezer bags are sturdy. Close bag completely. Massage bag until all ingredients form a smooth dough (10-15 minutes). If preferred, use a stand mixer. Or, combine ingredients in a medium-sized bowl.

   
3. Remove cake batter from bag. It will be firm and easy to manage (texture reminds me of play dough). There may be a few dry crumbs. Simply press into batter until smooth. Set aside.
4. In a medium-sized bowl, add softened cream cheese, melted butter, eggs, lemon juice, and vanilla extract. Use an electric mixer to stir until smooth. Add powdered sugar 1 cup at a time. Stir until filling is smooth.
5. Lightly butter a 9x5 baking dish or cake pan. Firmly press cake batter (texture similar to play dough) into bottom. Pour filling evenly over dough. Smooth with the back of a spoon.

   
6. Bake 40 to 45 minutes. Oven temperatures vary. Decrease to 325 degrees if baking too fast. Avoid over baking. Gooey center will jiggle when done.
7. Cake is done when a knife inserted in center comes out with a little filling on the blade and a clean tip. If dough is on the tip, return to oven. Check every 10 minutes until knife inserted in center comes out with a clean tip.
8. Place cake under broiler for 1-2 minutes to brown.
9. Cake will firm up and stop jiggling after cooling 15 minutes. Serve warm or hot.