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.
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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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
- 2 tablespoons fresh lemon juice I used 1 lemon.
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Ingredients
Cake Crust
Cream Cheese Filling
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Instructions
- 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.