Easy Lemon Cake



This is what I call a “cheater cake” – it starts with a box mix that’s doctored up, with lemon pie filling swirled in, and is topped with a cream cheese – whipped cream frosting. It’s light, slightly sweet, with a tang of lemon! 

  • 1 box of Duncan Hines white cake mix
  • 3 large eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • one can lemon pie filling
  • 3 ounces cream cheese, softened
  • 1 tablespoon milk
  • 8 ounces heavy cream
  • 2/3 cup confectioners sugar
  • zest of one lemon
  1. Preheat oven to 350º. Grease two 9″ cake pans, set aside.
  2. In a large bowl, combine cake mix, eggs, milk, and butter. Divide between the two pans. Drop spoonfuls of the lemon filling in the pans, swirling with a knife to evenly distribute it.
  3. Bake for 25 to 30 minutes, testing with a toothpick. Set pans on a wire rack for 15 minutes, then turn out and let cool.
  4. In the bowl of an electric mixer, combine cream cheese and milk, and mix until smooth. Add heavy cream, confectioners sugar, and zest, and beat until stiff peaks form. Spread on cake, store in refrigerator.
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