Lemon Berry Swirl Gooey Butter Cake (Print Version)

# Ingredients:

01 - 1 box lemon cake mix

02 - ½ cup butter, melted

03 - 1 egg

04 - 8 oz cream cheese, softened

05 - 2 eggs

06 - 1 tsp vanilla extract

07 - Zest of 1 lemon

08 - 2 cups powdered sugar

09 - ½ cup fresh raspberries

10 - ½ cup fresh blueberries

11 - ¼ cup heavy cream

12 - Whipped cream

13 - Additional fresh berries

01 - Preheat your oven to 350°F and spray a 9×13-inch baking dish with baking spray.

02 - In a bowl, mix the lemon cake mix, melted butter, and egg until combined. Press into the bottom of the dish.

03 - Beat the cream cheese until smooth, then add eggs, vanilla, and lemon zest. Mix in powdered sugar and heavy cream until silky smooth.

04 - Gently fold in raspberries and blueberries. Pour the mixture over the base.

05 - Bake for 35-40 minutes until the edges are set but the center is still slightly jiggly.

06 - Let cool completely before topping with whipped cream and berries if desired. Slice and enjoy!

01 - The center of this cake should be gooey when done - it will continue to set as it cools.

02 - Fresh berries work best in this recipe, but you can use frozen in a pinch (don't thaw first).

03 - Store leftovers in the refrigerator for up to 3 days.