Description
This lemon dessert creates its own cracks and crevices as it bakes, giving you a messy-on-purpose masterpiece that tastes like sunshine in cake form!
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine lemon cake mix, eggs, vegetable oil, and water. Beat with an electric mixer for 2 minutes until smooth.
- Pour cake batter into prepared baking dish, spreading evenly.
- In another bowl, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, then mix in lemon juice, zest, and vanilla extract.
- Drop spoonfuls of cream cheese mixture over cake batter, then swirl gently with a knife (don’t overmix).
- Sprinkle white chocolate chips and coconut (if using) evenly over the top.
- Bake for 40-45 minutes until edges are golden and slightly pulling away from the sides.
- Allow cake to cool in the pan for at least 30 minutes before serving.