Prep 10 mins
Cook 5 hrs
Created for RSC #12. This cake ended up being one of the best cakes I've ever had! It isn't quite a cake and isn't quite a cheesecake but a mixture of the two. When you bite into it you experience a velvety firm texture, lemony cheesecake flavor and fruit that pops in your mouth. If you enjoy fruity lemony desserts you'll love this! I used cherries in this but if you prefer blueberries they should be great in it also. When the contest is over I can imagine using any fruit. *I've tried since making a strawberry version and it was too wet. I've also tried regular cake mix and cream cheese and it was wet also so I guess subbing ingredients changes the texture.
- 8 ounces mascarpone cheese, room temperature
- 2 egg whites
- 1⁄4 cup coconut oil or 1⁄4 cup vegetable oil
- 1 (18 1/4 ounce) box reduced-sugar yellow cake mix
- 2 tablespoons lemon zest (from 2 lemons)
- 1⁄2 cup fresh lemon juice (about 2 lemons)
- 1⁄2 cup water, enough to equal 1 cup with the lemon juice
- 1 1⁄2-2 cups frozen dark sweet cherries (or blueberries)
- 1 (1/3 ounce) box sugar-free lemon gelatin
- 1 cup boiling water
- 1 cup cold water
- 2 cups Cool Whip Lite, thawed to top
- Preheat oven to 350.
- In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
- Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
- Stir in the fruit.
- Spread batter into a 13x9 baking dish (I used glass).
- Bake for 35-40 minutes until it tests clean and is light brown on top.
- While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
- When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
- When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
- Spread the top with Cool Whip Lite.
- This cuts into nice firm squares for serving.
I liked the flavor of this cake, but it did turn out quite soggy. I wonder if it would be better to allow the cake and the jello to cool a bit more before pouring the jello over the cake. Also, this cake does not keep very long. I'd recommend using it all the day you make it or the day after. The texture just didn't seem to hold up. I used blueberries and love the lemon blueberry combination. Made for PRMR. Thanks for posting.
Delicious cake! My grocery store didn't have the reduced sugar cake mix or the sugarfree jello, so I just used the regular cake mix and jello. I did have to cook it about 15 minutes longer than the recipe states because it still looked uncooked in the center after 40 minutes.
Elegant, tart & delicious, this cake is an impressive creation! I was trying to decide between cherries and blueberries, then went on a whim with sliced strawberries. They go very well in the cake and also make an attractive garnish. Each serving holds together well but is so moist that one of my taste testers commented the texture seems doughy. I do think, however, this is a dessert that will only grow on us. Great job!