Lemon-Cheese Filled Cake Recipe

Name: Lemon-Cheese Filled Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces yellow cake mix; ¾ cup apricot nectar; ¼ cup butter, softened; 3 eggs; 2 (8 ounce) packages cream cheese, softened; ½ cup sugar; 2 tablespoons lemon juice; 1 cup flaked coconut; 2 cups sifted confectioners' sugar; 2 tablespoons lemon juice; 2 tablespoons apricot nectar

Servings: persons

18 ounces yellow cake mix
¾ cup apricot nectar
¼ cup butter, softened
3 eggs
2 (8 ounce) packages cream cheese, softened
½ cup sugar
2 tablespoons lemon juice
1 cup flaked coconut
2 cups sifted confectioners' sugar
2 tablespoons lemon juice
2 tablespoons apricot nectar

1
In a large bowl, combine first 4 ingredients; beat as directed on cake package.
2
Grease & lightly flour 12-cup BUNDT pan.
3
Spoon batter into pan.
4
In small bowl combine all FILLING ingredients; beat until smooth.
5
Spoon filling over batter in pan, being careful not to let it touch the sides of the pan.
6
Bake @ 35 for 50-55 minutes or until cake tests done.
7
Cool in pan 1/2 hour; turn out on wire rack on serving plate to complete cooling.
8
Combine all GLAZE ingredients and stir until smooth; drizzle over cake.
9
ENJOY !

868

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 ounces yellow cake mix, ¾ cup apricot nectar, ¼ cup butter, softened, 3 eggs, and more.

Yes, Lemon-Cheese Filled Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Cheese Filled Cake

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