Lemon Poppy Seed Dessert Cake

Lemon Poppy Seed Dessert Cake

49
Bea Gassman 40

"This cake is cool, refreshing, light and lemony! Made easy with cake mix and instant pudding, a lemon poppy sheet cake is topped with lemon pie filling and then with a fluffy layer of lemon mousse."

Ingredients

50 m {{adjustedServings}} servings 655 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
  4. In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.
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Reviews

49
  1. 58 Ratings

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GREAT cake. It's easy to make but tastes like it came from a 5-star bakery. I'd cut down on the poppy seeds though. 1/3 cup works well.

This cake is fantastic! I went searching for it to make for mother's day (lemon poppyseed is a favorite of hers). I normally dislike lemon anything and even I loved this cake. It was hit with...

I made this twice in the past few weeks. Everyone loved it! Once, I put half in the freezer and it came out again just fine. Don't be alarmed if the cake shrinks dramatically when you take it...