Lemon Buttermilk Refrigerator Cake with Cream Cheese Frosting
1 – 15.25 oz Lemon Cake Mix, I used Betty Crocker
3 oz. box Jell-O Instant Lemon Pudding and Pie Filling
1/3 sour cream
1 – 1/2 cup buttermilk or sour milk
1/2 cup canola oil
16 oz. Lite Cool Whip, thawed
8 oz. brick cream cheese or neufchatel, homemade
zest of 1 to 2 large Sunkist Lemons
1 cup powdered sugar
blueberry pie filling, homemade
Preheat oven to 350 degrees F. Line to cake pans with wax paper and spray with non-stick spray. Beat eggs, sour cream, buttermilk or sour milk and canola oil until incorporated. Beat in cake mix and pudding mix on low 1 minute, then on medium for 2 minutes until mixed well and thickened. Pour into cake pans. Bake 25 to 35 minutes or until toothpick inserted in middle, comes out clean.
Flip out, remove wax paper and let cool on rack or clean towels. While cooling, whisk together .. lemon zest, neufchatel cheese and powdered sugar, put in refrigerator. Once cake is cool, mix thawed Cool Whip with neufchatel mixture.
Spread on bottom layer of cake. Top with 1/2 blueberry filling. Repeat with top layer and frost sides with remaining cream cheese frosting. Keep refrigerated. As all refrigerator cake, this tastes better the longer it chills. Enjoy!