Lemon Cream Cake With Box Cake Mix Recipe

Spring is almost here – it’s time for those refreshing, cool desserts to welcome the new season! And if you’re still looking for one, I recommend this recipe from Catherine’s Plates! This lemon cream cake recipe only needs a cake box and a few ingredients found in your kitchen already. It’s quick and easy and is the perfect dessert to start the spring season. 

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Gather up your ingredients and start making this dessert today. Watch the video below to learn the step by step instructions on how to make this. 

Ingredients:

• 1 (15.25 oz) vanilla-flavored box cake mix
• 1 cup of milk
• 1/3 cup of melted butter
• 4 eggs
• 1 (22 oz) can lemon pie filling
• 1 (16 oz) tub of cream cheese frosting
• 1 (8 oz) tub cool whip topping, thawed
• 1 tsp lemon extract
• 8 thin lemon slices

Directions:

Step 1

Preheat your oven to 350 degrees F and grease a 9 x 13 baking dish with a nonstick cooking spray. Set aside. Next, empty the box into a large mixing bowl, then add 1 cup of milk, 1/3 cup of melted butter, and four eggs. Whisk all together using an electric mixer. After this, transfer the batter to the prepared baking dish and spread it out evenly and nicely. Now, dollop one can of lemon pie filling over the batter, then take a bread knife and start swirling (don’t mix them all together, just give it a nice swirl on top.)

Step 2

Place the cake in the preheated oven until done. After baking, remove the cake from the oven and let it cool down. In the meantime, make the frosting. Add 1 tub of cream cheese frosting to a large mixing bowl with 1 tsp lemon extract and whip it using an electric mixer until nice and fluffy. While mixing, add 1 tub of Cool Whip topping to the mixture gradually. Once done, pour it on top of the cake and spread it out nicely and evenly. Chop eight thin slices of lemon and add them over the top. Place it in the fridge and let the cake set for an hour before serving.

Lemon Cream Cake With Box Cake Mix Recipe