Mock Lemon Chiffon Cake

Mock Lemon Chiffon Cake

52
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"The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch."

Ingredients

1 h 30 m {{adjustedServings}} servings 327 cals
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Nutrition

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  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
  2. To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
  3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
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Reviews

52
  1. 67 Ratings

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My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but ...

The taste is what saved this cake for me. 1st, make sure you read ALL the steps (i didn't read ahead, just followed the steps in order), my first mistake was mixing both boxes of pudding in with...

I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used mayonnaise instead oil. Turned out perfectly! Nice, refreshing summertime dessert.