It’s springtime, and that usually means spring cleaning. I’ve been trying to declutter and reorganize my kitchen. One thing I have a TON of is cookbooks. I LOVE collecting cookbooks! I also have 7, yes SEVEN, 3-inch binders with recipes that I’ve collected through the years. I figured it was time to spring clean some of those binders since I just can’t part with my cookbooks.
I decided to make at least 3 recipes per week from those binders. I’ll blog about the great ones, and this recipe is a great one! I printed this like 10 years ago when I watched Paula Deen make it on her show like 10 years ago. (Yes, I’m just reiterating how old I am.) I did alter it a bit, so I hope y’all enjoy!
There is a print link embedded. Please visit this post to print the recipe.
Adapted from Gooey Butter Cake.
Ingredients
- 1 (18 oz) box lemon cake mix (I used Duncan Hines Lemon Supreme)
- 1 egg
- 1/2 cup butter, melted
- 1 (8 oz) package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/2 cup butter, melted
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan.
- Combine cake mix, egg, and 1/2 cup melted butter in mixing bowl. Mix well.
- Press cake layer into bottom of prepared pan.
- In a large mixing bowl, beat cream cheese until smooth. Add eggs, vanilla, lemon, and 1/2 cup melted butter until well combined.
- Mix in powdered sugar. Spread filling over cake layer.
- Bake in preheated oven for 40-45 minutes or until lightly golden. Do not over bake.
Are you spring cleaning? What recipe treasures have you found recently?
Shared with: Mouthwatering Monday
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