A simple and light dessert after a meal makes this cake a winner. And if made the day before, keeps beautifully in the fridge so you don’t have to do all the cooking the day of serving!

1 Duncan Hines lemon cake mix

1 cup of water

1/3 cup oil

4 eggs at room temperature

1 small package lemon instant pudding

Mix all ingredients in large bowl for 2 min, and pour into greased baking pan

(I used a 9×13 pan last night)

Bake according to directions on box for the size pan you use. Mine baked for 23,min. When cake has cooled, I cut it immediately half (from long side to long side).

Frosting

1 can Lucky Leaf lemon pie filling

4 oz softened cream cheese

1/3 cup powdered sugar

1 tables lemon zest to sprinkle on top

Beat the above ingredients together until well blended. Then add 8 oz tub of extra creamy Cool Whip. Stir well. Put between cake layers and frost top and sides as well! Sprinkle lemon zest on top.

Keep covered in fridge! Make at least 4 hrs (or up to 24 hrs) before serving!

Yesterday, because we are whimps, we stayed inside all day from the artic cold front that makes me want to just bake and bake. because we are staying home, I figured that I would make Angel Biscuits! But, when I realized I didn’t have any yeast, it dawned on me that i had everything i needed to make a cheesecake pie! So gathering the cream cheese, sour cream and graham cracker crumbs, I set to work making dessert which will last 3-4 nights. and i have to say, this recipe I found online from Sally’s Baking Recipes*is really good and really easy ! We ended up topping it with cherry pie filling!

16 ounces (452g) full-fat brick cream cheese, softened to room temperature

1/2 cup (100g) granulated sugar

1/4 cup powdered sugar (I added this to give it more of a softer texture)

1/4 cup (60g) full-fat sour cream, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

_ 2 large eggs, at room temperature

Either use a bought Graham cracker crust or make your own according to the directions on the box!

Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.

Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated and powdered sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine—you don’t want any lumps. Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK. 396
Lower the oven temperature (from baking homemade crust from 350 to 325°F (163°C) and spread the cheesecake filling into crust.

Bake 35 min or until filling is set (check after 25 to see if you need to add a vented foil cover to prevent browning). I didn’t need one. It baked the full 35 min!

Remove from oven and set aside to cook for 1 hr then place in fridge for at least 2 hrs before cutting. If storing in fridge more than two hours, cover the pie! Top with cherry pie filling or topping of your choice!

Sally this recipe is a winner and thanks for sharing it!!!