Prep 15 mins
Cook 30 mins
These are fabulous for parties or just for snacking. Very light but very delicious!
- 1 (18 ounce) package Duncan Hines yellow pudding cake mix
- 2 eggs
- 1⁄3 cup oil
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1 teaspoon lemon juice
- Mix dry cake mix, 1 egg, and 1/3 cup vegetable oil until crumbly.
- Reserve 1 cup of the mixture.
- Pat remaining mixture in a lightly sprayed 9 by 13 in pan.
- Bake 15 minutes at 350 degrees, and let cool.
- In a bowl, beat cheese, sugar, lemon juice, and 1 egg until smooth.
- Spread over baked layer.
- Sprinkle with reserved crumb mixture.
- Bake 15-25 minutes at 350 degrees.
- Let cool and cut into bars.
Pleasant-tasting, but rather bland. To get a real lemony flavor, I'd double the amount of lemon in the cheese mixture, and maybe use a lemon cake mix, rather than yellow. I also thought about making it using the specified amount of lemon and a Betty Crocker chocolate fudge cake mix. It wouldn't exactly be "lemon" cheese bars, but I bet it would be good. Also, I wound up baking it in a 9x9 inch pan, because I couldn't imagine how the cheese mixture could spread over 9x13 inches; even in the 9x9 pan, it was fairly thin. Another time, I think I would double the amounts on the ingredients of the cheese mixture and do everything else as specified, including the pan size. If so, it might be necessary to up the second baking time a little to be sure the cheese mixture got cooked through.
Very good/no changes.
I actually tried recipe 70258 for lemon cheese bars by Melanie Davis. Her recipe is not identical, because it uses lemon extract and regular yellow cake mix with no pudding in it. I brought it to my book club and asked them how they liked it and they said it was a little dry and not lemony enough. I agreed. So I would make this again, but I would double all the filling ingredients and would use a lemon cake mix, as suggested in reviews. It would be more like a cheesecake this way.