↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
1 box white cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 tsp vanilla extract
1 (4 oz) white chocolate bar, finely chopped
2 tbsp grated lemon rind (about 2 large lemons)
3 (16 oz) cans home style cream cheese frosting
1 (19 oz) pkg frozen cheesecake with strawberry topping, finely diced
2 cups fresh raspberries, divided
1 (10 oz) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
Preheat oven to 350. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
Note: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
view more member recipes
CHEESECAKE-STUFFED LUSCIOUS LEMON CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
1 box white cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
2 tsp vanilla extract
1 (4 oz) white chocolate bar, finely chopped
2 tbsp grated lemon rind (about 2 large lemons)
3 (16 oz) cans home style cream cheese frosting
1 (19 oz) pkg frozen cheesecake with strawberry topping, finely diced
2 cups fresh raspberries, divided
1 (10 oz) jar premium lemon curd
1 cup fresh strawberries, halved
Fresh mint sprigs
Preheat oven to 350. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.
Note: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cheesecake-stuffed Luscious Lemon Cake
by sgre52160
1 (18.25-oz.) package white cake mix 1 (3.4-oz.) package vanilla instant pudding mix 3 large eggs 1 1/4 cups milk 1 cup canola oil 2 teaspoons vanilla extract 1 (4-oz.) white chocolate b
by sgre52160
1 (18.25-oz.) package white cake mix 1 (3.4-oz.) package vanilla instant pudding mix 3 large eggs 1 1/4 cups milk 1 cup canola oil 2 teaspoons vanilla extract 1 (4-oz.) white chocolate b
Luscious Lemon Cheesecake - Easy
by sgre52160
2 (8 oz ) pkg cream cheese, softened 1/2 cup sugar 1/2 tsp grated lemon peel 1 tbsp fresh lemon juice 1/2 tsp vanilla 2 eggs 1 graham pie crust Preheat oven to 350. Beat cream chee
by sgre52160
2 (8 oz ) pkg cream cheese, softened 1/2 cup sugar 1/2 tsp grated lemon peel 1 tbsp fresh lemon juice 1/2 tsp vanilla 2 eggs 1 graham pie crust Preheat oven to 350. Beat cream chee
Luscious Lemon Delight
by sgre52160
Serves 8 1 cup all-purpose flour 1/2 cup plus 2 tablespoons chopped pecans, divided 8 tablespoons (1 stick) butter, softened 1 (8-ounce) package cream cheese, softened 1 cup confectioners suga
by sgre52160
Serves 8 1 cup all-purpose flour 1/2 cup plus 2 tablespoons chopped pecans, divided 8 tablespoons (1 stick) butter, softened 1 (8-ounce) package cream cheese, softened 1 cup confectioners suga
Luscious Coconut Lemon Bars
by sgre52160
For the Crust: 2 cups unbleached or all-purpose flour 1 cup butter, very cold & cubed 1/2 cup confectioners sugar Preheat oven to 350 degrees F. Place all ingredients into a food processor
by sgre52160
For the Crust: 2 cups unbleached or all-purpose flour 1 cup butter, very cold & cubed 1/2 cup confectioners sugar Preheat oven to 350 degrees F. Place all ingredients into a food processor
Red Velvet Cheesecake Stuffed Cake Balls
by sgre52160
Cake Ball Ingredients: 1/2 cup vegetable shortening 2 eggs 2 tablespoons cocoa 1/2 teaspoon salt 1 1/2 cups sugar 1 teaspoon vanilla 1 cup buttermilk 2 1/2 cups flour 1 teaspoon soda 1 table
by sgre52160
Cake Ball Ingredients: 1/2 cup vegetable shortening 2 eggs 2 tablespoons cocoa 1/2 teaspoon salt 1 1/2 cups sugar 1 teaspoon vanilla 1 cup buttermilk 2 1/2 cups flour 1 teaspoon soda 1 table
view more member recipes
related CDKitchen recipes
Luscious Lemon Cake
Easy Luscious Lemon Cake
Cheesecake with Cake Mix
White Chocolate Lemon Cheesecake
Make Ahead Luscious Coconut Cake
Luscious Lemon Drizzle Cake
Tempura Cheesecake