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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
18-1/4 ounce(s) lemon cake mix with pudding |
1 egg |
16 ounce(s) cream cheese softened |
2/3 cup(s) sugar |
3 - 5 tablespoon(s) lemon juice |
1 package(s) *lemon instant pudding if not in mix above |
Directions:
1. Directions
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour cake mix into a large bowl. (*If mix does not contain pudding, add 1 small package of Lemon Instant Pudding). Add the egg and oil per mix; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
4. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
5. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.
6. Added one extra egg and 1/4 cup water well-whisked for bottom crust as very dry - However, good to reserve cup of crumb misture before adding for the top crust.
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