Cheesecake Cake
Yield
1 cakePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1 | cup |
sour cream
|
|
| 3 | ounces |
cream cheese
|
|
| 3 | large |
eggs
|
|
| 6 | ounces |
lemonade
|
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 237 | ml |
sour cream
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 3 | large |
eggs
|
|
| 173.4 | ml/g |
lemonade
|
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
powdered sugar
|
|
| 15 | ml |
lemon juice
|
|
Directions
Thaw lemonade.
Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 min.
Pour into greased and floured bundt pan.
Bake 350℉ (180℃). for 50 to 60 min.
When cool drizzle the glaze over top: Make glaze by mixing all the glaze ingredients and beating until smooth.
