Lemon Cake with Cheesecake Tunnel

Lemon Cake with Cheesecake Tunnel

We'd follow a cheesecake tunnel anywhere! This one especially—because it leads through a super-moist lemon cake topped with lemony drizzle.

16

servings

15 MINS

PREP

2 HRS 5 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 1-1/4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (10 oz.), softened, divided

  • 2 Tbsp. granulated sugar

  • 1 egg

  • 1 pkg. (2-layer size) yellow cake mix

  • 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

  • zest and 2 Tbsp. juice from 2 lemons, divided

  • 1 cup powdered sugar

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
Tip 2
How to Store
Store frosted cake in refrigerator.

Directions

  1. Heat oven to 350ºF.
  2. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat 8 oz. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; mix on low speed just until blended.
  3. Prepare cake batter as directed on package. Blend in dry pudding mix and lemon zest; pour half into prepared pan. Spoon cream cheese mixture into ring around center of cake batter in pan; cover with remaining cake batter.
  4. Bake 45 to 50 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  5. Beat powdered sugar, lemon juice and remaining cream cheese with mixer until blended; drizzle over cake. Let stand until firm.
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