Cake Layer~
1 yellow cake
mix
1 egg
zest and
juice of 1 lemon
6 tablespoons
butter, melted
Middle Layer~
1 can blueberry
pie filling
Top Layer~
1 8 oz.
package of cream cheese, softened
2 eggs
1 teaspoon
vanilla
2 cups
powdered sugar
1/2 cup butter,
softened but not melted
juice of 1
lemon
½ tea. lemon extract
½ tea. coconut extract (optional)
Directions:
Preheat oven to
325 degrees.
Combine cake
mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly
greased
9 x 13 GLASS pan.
Spread blueberry
pie filling over crust.
|
I used the Blueberry and Creme Pie Filling I had on hand in my pantry. Don't be afraid to try a variety of pie fillings and change it up according to your taste. |
Using an
electric mixer, beat cream cheese and butter until smooth, add eggs, lemon
juice, zest, vanilla and flavorings. Beat in powdered sugar, mixing well.
Spoon onto cake
mixture, spreading evenly.
Bake for
approximately 55 minutes. Begin checking after 45 minutes, testing with a toothpick.
It should remain a little gooey in the center.
Cool completely and cut into
squares.