Mock Lemon Chiffon Cake

Mock Lemon Chiffon Cake

52 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  dms036

“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.”

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Adjust Servings

Original recipe yields 1 - 2 layer 9 inch cake



  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)

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Frantic Cook

Frantic Cook

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 light, and not too sweet. The first time my roommate made it though, it looked really gloopy -- the icing was sliding off, and the juice from the strawberries made smears on the cake. Here's what she did the second time: she used less milk in the pudding mix (for the icing) to make it firmer. She handled the pudding/Cool Whip mixture as little as possible -- just enough to fold it all in, but no more. Finally, she drained the strawberries AFTER slicing them (leaving them in a papertowel-lined bowl in the fridge overnight), and blotted the slices w/ a paper towel before putting them on the ice cake. With these modifications, the cake held up much better, and looked as fantastic as it tasted!



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 the cake mix (I used lemon cake, mayo). When I got to the 2nd step for the filling, I was like what pudding? Anyways I went to the store and got another box of lemon pudding for the whipped topping filling. So the cake wound up having an extra box of pudding in it. The filling was so runny that it would not set up and the cakes were sliding around. It wound up looking like an avalanche. But it was delicious. If I were to make it again I would fill it differently, maybe use real whipped cream instead of whipped topping or a whipped cream/cream cheese combo with the lemon pudding. But the lemon/strawberry combo is very good and the actual cake itself was dense and moist and really good.



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.

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Amount Per Serving (14 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 51.4 g
  • 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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Creamy Lemon Cake


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Lemon Raspberry White Chocolate Mousse Cake