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Gooey Butter Cake in a Bag
This cake has a lemon-flavored cream cheese filling. The bottom crust is a yellow cake with a cookie-like texture. Combined cake ingredients in a zippered plastic bag (or use a bowl). No stand mixer required. However, electric mixer used to combine filling. Fun baking project for adults and children. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Preheat oven to 350 degrees.
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.
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.
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.
Lightly butter a 9×5 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.
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.
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.
Place cake under broiler for 1-2 minutes to brown.
Cake will firm up and stop jiggling after cooling 15 minutes. Serve warm or hot.