LEMON CHEESECAKE CAKE
- For the Cheesecake layer
- 3 (8 oz. each) cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 3 eggs
- 1 Tbsp. vanilla
- For the Lemon cake layers
- 2 lemon supreme cake mixes
- 8 eggs
- 2 c. buttermilk
- 2/3 c. lemon juice
- 2 (3.4 oz. each) instant lemon pudding mixes
- 2/3 c. oil
- 3 (10.6 oz. each) vanilla Cool Whip frosting
For the Cheesecake layer
Beat the cream cheese and sugar until fluffy. Add in the sour cream, eggs, and vanilla and beat until creamy.
Pour into a 10" springform pan that has been lined with parchment paper. Bake at 350* for 45 minutes. Cool on a wire rack for 1 hour. Run a knife around the edges, but don't remove the pan. Chill overnight.
For the cake layers
In a mixing bowl combine 1 cake mix, 4 eggs, 1 c. buttermilk, 1/3 c. lemon juice, 1 box lemon pudding, and 1/3 c. oil. Beat for 1 minute on low, and then 2 minutes on medium.
Pour into a greased and floured 10"x2" round cake pan. Bake at 350* for 42-44 minutes. Cool in the pan for 15 minutes and then flip onto a wire rack to cool completely. While the first layer is cooling, repeat with the other cake mix and the rest of the ingredients.
To assemble the cake, level both lemon cakes. Place on cake on a plate and smooth on a thin layer of cool whip. Place the cheesecake on top. If the layers don't match up you can use a knife to very carefully remove the sides of the cheesecake to fit. Smooth a thin layer of cool whip frosting on top of the cheesecake. Place the last cake layer on top of the cheesecake. Smooth the Cool Whip frosting over the top and sides of the cake. Decorate with fresh raspberries if desired. Keep refrigerated.
I actually only used 2 1/2 containers of the Cool Whip frosting on the entire cake.