Lemon Cake Mix Dessert Pizza

Total Time

Prep: 30 min. Bake: 25 min. + chilling


16 servings

Updated: Dec. 13, 2023
Light and lemony, this blueberry dessert pizza is nice to serve after dinner, as an accompaniment to a cup of afternoon tea or as a special breakfast pastry. You can use a 13x9-inch pan instead of a pizza pan—just pat the crust over the bottom and 1/2 inch up the sides of the pan. —JM Holt, Mendota Heights, Minnesota
Lemon Cake Mix Dessert Pizza Recipe photo by Taste of Home


  • 1 package lemon cake mix (regular size)
  • 1-1/4 cups quick-cooking oats, divided
  • 8 tablespoons butter, softened, divided
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup sugar
  • 1/3 cup sliced almonds
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 1 can (21 ounces) blueberry pie filling


  1. Preheat oven to 350°. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter on low speed until coarse crumbs form. Reserve 1 cup mixture for topping. To remaining mixture, beat in egg. Press dough onto an ungreased 12-in. pizza pan; pinch edge to form a rim. Bake for 12 minutes.
  2. Meanwhile, to reserved topping, add sugar and remaining 1/4 cup oats and 2 tablespoons butter. Stir in almonds. In another bowl, beat cream cheese and lemon curd until smooth. Spread par-baked crust with cream cheese mixture. Gently spoon pie filling over top. Sprinkle with almond mixture. Bake until topping is lightly browned, 20-25 minutes. Cool completely on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 363 calories, 14g fat (8g saturated fat), 49mg cholesterol, 324mg sodium, 57g carbohydrate (37g sugars, 2g fiber), 3g protein.