Tag: Quick and easy

Homemade Hushpuppies: The Traditional Southern Recipe You’ll Make Again and Again

Homemade Hushpuppies: The Traditional Southern Recipe You’ll Make Again and Again

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! 

Easy Gooey Butter Cake Recipe: Simple Ingredients, Amazing Results

Easy Gooey Butter Cake Recipe: Simple Ingredients, Amazing Results

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, 

Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)

Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)

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.

Lemon Gooey Butter Cake cut into bars and sprinkled with powdered sugar.

Lemon Gooey Butter Cake

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.

Why You’ll Love This Recipe

  • Super easy to make with just a few pantry staples

  • Perfect balance of sweet and tart thanks to the lemon curd

  • Great for spring holidays, brunches, potlucks, or just because

  • A nostalgic Midwestern favorite with a bright citrus upgrade

What Makes Lemon Gooey Butter Cake So Special?

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.

Let’s Gather Up the Ingredients

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.

  • Lemon cake mix– Provides a quick, consistent base with a soft crumb and light vanilla flavor.

  • Eggs– Add structure and richness; help bind the ingredients together.

  • Butter– Contributes to the richness, creates a tender crust, and adds the buttery flavor these bars are known for.

  • Cream cheese– gives the filling its creamy texture and slight tanginess, adding richness.

  • Vanilla extract– Enhances the sweetness and rounds out the flavor with a warm, aromatic note.

  • Powdered sugar (confectioners’ sugar)- Sweetens the filling and contributes to the gooey, custard-like consistency.

  • Lemon Curd– brings that unmistakable zing of real lemon that cuts through the sweetness of the gooey layer. It’s rich, tart, and buttery—basically sunshine in a spoon—and it balances the sweet, dense filling with a pop of brightness.

Instructions

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.

Finished gooey butter cake sprinkled with powdered sugar

Slice into bars and enjoy!

Tips for Success

  • Use room temperature ingredients – Let the butter and cream cheese soften at room temperature. This ensures a smoother, more cohesive filling.
  • Don’t overbake – The center should still jiggle slightly when you take it out. It’ll continue to set as it cools.
  • Line your pan – Parchment paper makes it easy to lift out the bars and gives you cleaner slices.
  • Let it cool completely before slicing – This helps the gooey layer set up so you don’t end up with a runny mess.
  • Chill it for neater bars – If you want clean squares, pop it in the fridge for an hour or so before slicing.

Frequently Asked Questions

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.

Cooking for Two

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.

Related Recipes

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.

DID YOU MAKE THIS RECIPE?

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.

Lemon Gooey Butter Cake cut into bars and sprinkled with powdered sugar.

Lemon Gooey Butter Cake (A Sunny Twist on a St. Louis Classic)

This lemon gooey butter cake starts with a tender, buttery crust, layered with a rich, gooey filling and finished with a bright, tangy homemade lemon curd. A fresh twist on the classic St. Louis favorite!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • Stand mixer or hand mixer and a large bowl
  • 9×13 baking dish

Ingredients
  

For the cake layer:

  • 1 18.25 oz box lemon cake mix
  • 1 large egg
  • 8 tablespoons melted butter

For the gooey layer:

  • 1 8 oz package softened cream cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ​8 tablespoons melted butter
  • 1 16 oz box powdered sugar otherwise known as confectioners’ sugar
  • lemon curd

Instructions
 

  • Preheat oven to 350°F and lightly grease a 13×9-inch baking dish.
  • In the bowl of an 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 center should remain slightly gooey.
  • Let cool before slicing and serving. Enjoy!

Notes

Lemon Gooey Butter Cake for Two (Make One Now, Freeze One for Later)

Instead of making one 9×13 cake, consider dividing the full recipe between two 8×8 disposable aluminum pans. Follow instructions above, but adjust the cooking time to 35-45 minutes.
 
This approach gives you one cake to enjoy immediately and another to save for future cravings or unexpected guests.
 

Freezing Instructions:

For the cake you plan to freeze, allow it to cool completely, then wrap it tightly with aluminum foil while still in the disposable pan. For extra protection against freezer burn, place the wrapped cake inside a gallon-sized freezer bag, squeezing out as much air as possible before sealing.
 
Your frozen gooey butter cake will maintain its delicious flavor and texture for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and bring to room temperature before serving.
 
 
 
Calorie Disclaimer:
 
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
 
 
Keyword Lemon Gooey Butter Cake, St Louis
Quick and Delicious Pan Seared Tilapia with Crispy Bacon and Wilted Spinach

Quick and Delicious Pan Seared Tilapia with Crispy Bacon and Wilted Spinach

When you’re short on time but craving a satisfying and healthy seafood dinner, this pan-seared tilapia with bacon and spinach is the perfect solution. In just 20 minutes, you can have a restaurant-quality meal on the table that is healthy and bursting with flavor. The 

Easy Candied Jalapeños | Cowboy Candy

Easy Candied Jalapeños | Cowboy Candy

The Perfect Condiment for Any Occasion If you’re a fan of sweet and spicy snacks, then candied jalapeños (aka Cowboy Candy) should definitely make it onto your recipe list. This homemade version of sweet jalapeños will add a pop of flavor to your meals or 

Easy Sopapilla Cheesecake Recipe – A Simple, Delicious Dessert!

Easy Sopapilla Cheesecake Recipe – A Simple, Delicious Dessert!

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!

Why You’ll Love This Easy Sopapilla Cheesecake Recipe

  • Minimal Effort, Maximum Flavor – No fancy techniques or baking skills required.

  • Only a handful of ingredients – Using crescent roll sheets makes this a breeze.

  • Perfect for Any Occasion – Whether it’s a family gathering or a weeknight treat, this recipe is always a hit.

Let’s Gather Up the Ingredients

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.

  • Full-fat cream cheese – two packages softened to room temperature.

  • Sugar– one cup of granulated sugar plus another half cup for the topping.

  • Vanilla extract – be sure to use pure vanilla extract.

  • Crescent roll dough – or crescent roll sheets if you can find them. Either works, but you will need two packages—one for the bottom layer and the other one for the top.

  • Melted butter – one stick of butter. You can either melt it or bring it to room temperature and spread it over the crescent rolls. This gives the cinnamon sugar topping something to stick to and adds a rich buttery flavor.

  • Cinnamon – for the cinnamon sugar topping.

  • Honey – for drizzling over the top of the cheesecake when it comes out of the oven.

  • Nonstick cooking spray – spray the pan to ensure the crescent rolls won’t stick.

Now Let’s Get Cooking These Easy Sopapilla Cheesecake Bars

Step 1: Prep the Baking Dish

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!

Step 2: Make the Cheesecake Filling

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. 

Cream cheese mixture after it has been beaten until smooth and creamy.

Step 3: Layer the Crescent Dough

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.

Step 4: Add the Cream Cheese Mixture

Using a rubber spatula, spread the creamy cheesecake filling evenly over the dough layer.

Creamcheese filling spread out over the bottom layer of crescent roll.

Step 5: Add the Top Crust

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.

Step 6: Make the Cinnamon Sugar 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.

Uncooked sopapilla cheesecake with cinnamon sugar topping added.

Step 7: Bake to Golden Brown Perfection

Bake for 30-35 minutes, or until the top crust is beautifully golden brown and slightly crisp.

Sopapilla cheesecake baking in the oven.
Finished sopapilla cheesecake fresh from the oven.

Step 8: Drizzle with Honey & Cool

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!

Storage Tips

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!

FAQ – Common Questions About Sopapilla Cheesecake

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! 

This Sopapilla Cheesecake makes a sweet ending to these Mexican Favorites

DID YOU MAKE THIS RECIPE?

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.

finished slice of sopapilla cheesecake on a white plate drizzled with honey

Sopapilla Cheesecake

This Mexican-inspired dessert combines flaky, cinnamon-sugar dusted layers of crescent dough with a creamy cheesecake filling for an irresistible twist on traditional sopapillas. Drizzled with honey, it's the perfect blend of crispy and creamy in every bite.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine Mexican
Servings 12 servings
Calories 196 kcal

Equipment

  • 9×13 baking dish

Ingredients
  

  • 2 8 ounce cans Pillsbury crescent rolls or sheets if you can find them
  • 2 8 ounce packages cream cheese (room temperature)
  • 1 1/2 cups sugar divided
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • 6 tablespoons butter melted, or softened so you can spread it

Instructions
 

  • Preheat your oven to 350°F and coat the bottom of a 9×13 pan with nonstick cooking spray. This ensures your cheesecake bars won’t stick!
  • In a large bowl, beat together 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract 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't find crescent roll dough sheets, use regular crescent rolls and pinch the perforations together to create a seamless layer.
  • 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.
  • In a medium bowl, mix the remaining ½ cup of sugar with 1 ½ teaspoons of cinnamon. Pour 6 tablespoons melted butter over the top of the dough (or just spread softened butter), 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!

Notes

Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Sopapilla Cheesecake
Simple Cheesy Eggs on Toast

Simple Cheesy Eggs on Toast

Simple and delicious. Perfect for busy mornings when you want to eat something healthy, but are short on time. Serve these cheesy eggs over a slice of crispy sourdough or whole-grain toast. These simple eggs are easy to prepare and take just minutes to make! 

Easy Pork Medallions with Creamy Mushroom Sauce

Easy Pork Medallions with Creamy Mushroom Sauce

This Pork Medallions Recipe is made in a rich and creamy mushroom sauce. It’s a classic dish that is both delicious and easy to cook. It is also a great option for RV kitchens because you can make it in one pan and it only