This recipe was given to me by a dear friend but she got it off of Well I made it yesterday and as you can see it didn’t last long.

I made this cake for my dad’s birthday and it was a huge hit. I did change a few things. For the crust I used lemon shortbread cookies and I only used 1/8C of sugar. I substituted a tsp of lemon curd & 1 lemon’s worth of lemon zest for the grated lemon peel. I topped ithe finished, cooled cake with a thin layer of whipped cream, candied lemon slices & sugared blackberries. I will make this for every special occasion.

This is an awesome cake! Thanks for sharing it with us,it’s so good I might have kept it to myself! I’m not going to tell you I had 2 large pieces today.Oops! I’m so glad Jessie baked 2 large pans so it was plenty!

Hands down one of the best cheesecakes I’ve made. Easy to prepare, too. Made this for Easter and everyone loved it and wanted the recipe! I also made a topping of fruit with strawberries, blueberries and blackberries which takes it up a notch! Excellent!

First time I made this my family loved it, so here I am making it again for Christmas! This is a awesome recipe, the first time 8 made I cut all ingredients in half but choose to do the full version this round can’t wait !!


1 oz box vanilla cake mix
ingredients needed to make cake (eggs oil and water)
1 oz can lemon pie filling
1 tub lemon flavored frosting
1 tub whipped topping thawed, 8oz., COOL WHIP


Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
Prepare cake mix as directed on the back of the box.
Pour batter into baking dish …

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