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Nancy Mueller: "The cake was delicious. My curd was too sweet so…" Read More
8Ingredients
45Minutes
1910Calories
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Ingredients
US|METRIC
4 SERVINGS
- 31.5 oz. lemon pie filling
- 8 oz. cream cheese
- 1 box lemon cake mix (yellow cake mix also works)
- 1/2 cup salted butter (1 stick, 113 grams, cold)
- 2 cans lemon pie filling (15.75-ounce cans)
- 8 oz. cream cheese
- 1 pkg. yellow cake mix (lemon cake mix, also works)
- 1/2 cup salted butter (cold)
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NutritionView More
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1910Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1910Calories from Fat1020 |
% DAILY VALUE |
Total Fat113g174% |
Saturated Fat56g280% |
Trans Fat |
Cholesterol245mg82% |
Sodium2430mg101% |
Potassium480mg14% |
Protein20g |
Calories from Fat1020 |
% DAILY VALUE |
Total Carbohydrate209g70% |
Dietary Fiber3g12% |
Sugars148g |
Vitamin A60% |
Vitamin C |
Calcium60% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Nancy Mueller 2 months ago
The cake was delicious. My curd was too sweet so I added about 10 drops of lemon juice and one lemon zested into the curd before putting it on. I added 1 t vanilla and 1/8 t salt to the cream cheese mixture while mixing. After cake mix was sprinkled on I needed 1 1/2 sticks cold butter sliced thinly using a serrated knife to cover the cake. It baked about 35 minutes. Tasted great!