Lemon Breakfast Cake
This is a moist, delicious cake that gets rave reviews everywhere I take it!
I've been asked if there can be substitutions for the pudding flavor and the answer is YES! You can substitute vanilla or lemon for the cheesecake pudding, though I would lean toward the vanilla....I'm not a big fan of the lemon flavored pudding!
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 1 box lemon cake mix
- 1 box instant cheesecake pudding mix 4 serving size
- 1 cup ricotta cheese whole milk
- 4 large eggs beaten
- Carbohydrate 1.31110500066806 g
- Cholesterol 110.516250004029 mg
- Fat 8.81488250753841 g
- Fiber 0.172574995040894 g
- Protein 4.90949500148039 g
- Saturated Fat 1.90975546986986 g
- Serving Size 1 1 Serving (51g)
- Sodium 1798.40850502915 mg
- Sugar 1.13853000562717 g
- Trans Fat 0.54389209388239 g
- Calories 104 calories
Preheat oven to 350 degrees. Lightly spray a 13†x 9†baking dish with non-stick cooking spray. In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan. Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter. Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.
