These golden, crispy Southern hushpuppies are a Mississippi treasure and the perfect accompaniment to any fish fry or barbecue. Ready in just 20 minutes, these cornmeal fritters have a deliciously crunchy exterior and a soft, fluffy center that will keep everyone coming back for more! …
There’s something irresistible about gooey butter cake that keeps people coming back for more. This simple dessert features a tender bottom layer topped with a sweet, buttery filling that, true to its name, stays wonderfully gooey in the center. Unlike its more formal dessert cousins, …
If you’re a fan of gooey butter cake and lemon desserts, you’re going to love this sunny twist on the St. Louis classic. I took my original recipe and swapped out the yellow cake mix for lemon and added a generous spread of homemade lemon curd. The result is a lemon gooey butter cake that is just as rich and decadent as the original, but with a bright, citrusy edge that makes it perfect for spring.
Last week, as part of my Forks in the Road: Recipes from across America series, I shared the full Missouri-inspired meal we made for Jacob’s and my birthday dinner—complete with smoked St. Louis ribs, cheesy corn, and the gooey butter cake redemption story.
Well, the cake was such a hit that I couldn’t stop thinking about all of the ways to play with the base recipe.
Unfortunately, my lemon tree died last winter, but I always keep lemons on hand because they’re one of my favorite ingredients to cook with.
So this weekend, I gave it a twist.
This version of gooey butter cake is perfect for Easter, Mother’s Day brunch, or any sunny spring day that calls for something special but not fussy.
Same base, but with a lemon cake mix instead of yellow and a generous layer of my homemade lemon curd slathered right over the top after baking.
Y’all. I’m not exaggerating when I say we stood over the pan sneaking forkfuls straight from the dish. It’s tart, sweet, buttery, and the perfect dessert for a warm spring evening.
If you’re a lemon dessert fan, this one’s for you.
Like the original, this starts with a boxed cake mix and comes together in just a few minutes. I know some purists might argue that real gooey butter cake should be made with a yeast dough, but this version is the one I grew up with. It’s the one I made with my boys when they were little, and it’s the one that disappears the fastest whenever I bring it to a potluck or holiday gathering.
It’s that contrast: a soft, chewy crust topped with a rich, creamy, tangy-sweet lemon layer that’s somewhere between cheesecake and custard. When it’s baked just right, the edges are golden and chewy, and the center stays soft and gooey without being runny.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
In the bowl of your electric mixer or a mixing bowl, combine cake mix, 1 egg, and 8 tablespoons of melted butter. Mix well with an electric mixer, then pat mixture evenly into the bottom of the prepared pan.
In the same bowl, beat the cream cheese until smooth. Add the remaining 2 eggs, vanilla, and the remaining 8 tablespoons of melted butter. Mix until well combined.
Gradually add the powdered sugar and beat until smooth.
Pour the cream cheese mixture over the cake mix layer, spreading evenly.
Place in the preheated oven and bake for 40 to 50 minutes, being careful not to overbake—the edges should be brown, but the center should remain slightly gooey.
Let the cake cool before dusting the top with more powdered sugar.
Slice into bars and enjoy!
Can I use bottled lemon juice?
Fresh lemon juice is best here—it’s brighter and more vibrant. Bottled juice can make the flavor taste flat.
Can I make this ahead of time?
Yes! You can bake it a day in advance and store it in the fridge. Let it come to room temperature before serving or enjoy it chilled.
How should I store leftovers?
Keep any leftovers covered in the fridge for up to 4 days. They’re great cold, but you can also bring them to room temperature or warm slightly before serving.
Can I freeze lemon gooey butter cake?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
What’s the texture supposed to be like?
The edges are firm, almost chewy, while the middle is soft, creamy, and gooey—kind of like a cross between cheesecake and custard.
Can I skip the lemon curd?
You can, but it adds so much to the lemony goodness. If you skip it, consider adding extra zest to the cream cheese layer for more punch.
For years, I was used to cooking for a full table—two growing boys with big appetites, plus my husband and me. Now that we’re empty nesters, I’ve had to rethink the way I cook.
Scaling down recipes isn’t always as simple as cutting everything in half, and I don’t always want a fridge full of leftovers. At the same time, I don’t want to give up the meals we’ve always loved.
That’s why I’ve started writing my recipes both ways—one for a family-sized portion and one designed just for two. Whether you’re still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
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If you’re anything like me, baking isn’t exactly your favorite thing. I love cooking, but when it comes to desserts, I want something easy, foolproof, and absolutely delicious. That’s why this Easy Sopapilla Cheesecake Recipe is a staple in my RV kitchen. It’s one of those simple desserts that delivers big on flavor without requiring hours in the kitchen.
This recipe layers crescent roll dough sheets with a creamy cheesecake filling, a sweet cinnamon sugar mixture, and a final drizzle of honey for that classic sopapilla touch.
The result? Flaky, creamy, cinnamon-sugar goodness that tastes like you spent all day making it—but in reality, it only takes a few minutes to prep!
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Preheat your oven to 350°F and coat the bottom of a 9X13 dish with nonstick cooking spray. This ensures your cheesecake bars won’t stick!
Using a stand or hand mixer, beat together the packages of cream cheese, with one cup of sugar, and vanilla extract in a large bowl, until smooth and creamy.
Unroll one can of crescent rolls and press it into the bottom of the pan, making sure it reaches the edges. If you can find them, they come in sheets without the perforations. This makes the job that much easier. If not, simply pinch the perforations together.
Using a rubber spatula, spread the creamy cheesecake filling evenly over the dough layer.
Unroll the second can of crescent rolls and gently place it over the cheesecake layer. Again, if you can’t find crescent roll dough sheets, use regular crescent rolls and pinch the perforations together to create a seamless layer.
In a medium bowl, mix the remaining sugar with 1 tablespoon of cinnamon. Pour the melted butter over the top of the dough, or just spread the softened butter like I did here. Then sprinkle the cinnamon sugar mixture evenly on top.
Bake for 30-35 minutes, or until the top crust is beautifully golden brown and slightly crisp.
Once out of the oven, let it cool for a few minutes before adding a drizzle of honey for that authentic sopapilla flavor. Slice into squares and enjoy!
If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 4 days. These bars taste great cold or slightly warmed up!
Can I use homemade crescent dough?
Absolutely! If you prefer making your own dough, go for it. I just love the convenience of crescent roll dough sheets.
Can I make this ahead of time?
Yes! You can bake this a day ahead and store it in an airtight container. Just let it come to room temp before serving, or warm it up slightly.
Can I add additional toppings?
Of course! Some people love adding a scoop of vanilla ice cream or whipped cream with sliced strawberries.
How do I know when it’s done baking?
The top of the crescent roll dough should be golden brown and firm to the touch.
This easy sopapilla cheesecake recipe has become one of my favorite desserts, and I bet it will be for you, too. With its layers of crescent dough, rich cream cheese filling, and sweet cinnamon sugar layer, it’s the perfect simple dessert that everyone will love.
Give it a try, and let me know what you think!
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
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