New Collection. Sprinkle the cake mix over everything, making sure to get it all the way to the edges. ... sour cream and lemon juice and cream cheese. 2 Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup (75 mL) cold water and 1 ¾ cup (425 mL) boiling water. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. I began with makeing the filling and letting it cool while I baked the cake. Alternately, you can leave the tops off and have the lemon pudding top … In a clean, grease-free bowl, beat the egg whites with the cream of tartar until the egg whites begin to hold their shape. Saved Recipes. lemon pie filling; Instructions. It’s versatile enough to use in a lot of different desserts or to serve in a dessert bowl, without any embellishment. Put the remaining pie filling (about 1 1/4 cups) into a mixing bowl, along with the buttermilk and eggs; beat until well blended. In a medium saucepan, combine the water, corn syrup, and granulated sugar. Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the … This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I Did make a few changes when I made it though. Cook over medium heat, stirring until the sugar has dissolved. Everyone at my Easter barbeque loved it. Bake for 35 to 45 minutes, or until cake springs back when lightly touched with a finger. Grease and flour two 8 inch round pans. Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. In a large bowl, combine cake mix and pie filling until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy. Percent Daily Values are based on a 2,000 calorie diet. You are not rating this cake and doing someone counting on the reviews a true dis-service. The lemon pie filling and fluffy frosting give this layer cake all the flavor you'd get from a lemon meringue pie!Â, Two or three jars of lemon curd could also be used as the filling but would be more costly. Prepare cake mix as directed on the back of the box. Left one cake in tact and cut the other in half for a three layer cake. Continue beating, gradually adding the hot syrup in a slow, thin, steady stream over about 1 to 1 1/2 minutes. Absolutely divine! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Heat while whisking constantly until mixture thickens and reaches 170-180 degrees, or coats the back of a spoon. 10 Best Lemon Cake Mix And Lemon Pie Filling Recipes - Yummly Fill the hole with the lemon pie filling and place the piece you cut out back on top of the pudding. Cool in pans on a rack for 15 minutes. Place 1 layer, cut side up, on a serving plate. This summertime dessert recipe only needs cake mix, butter and lemon pie filling! Refrigerate 3 hours. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Start by preheating the oven to 350 F degrees. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Guided Recipes New Smart Thermometer. I love lemon and this cake totally took care of my craving. Instructions TO MAKE THE LEMON CURD: 1. Lemon Pie Trifle 1 lemon cake mix (all the ingredients to make) 1 container of whipped topping 2 cans of lemon pie filling (or you can substitute lemon pudding) Mix and bake your lemon cake, allow to cool. For someone that loves lemon everything, I found this recipe to be nothing short of exceptional! After reading reviews that many thought this cake was to dense I substituted cake flour for all purpose flour. I would suggest to double up on the icing as well. Add comma separated list of ingredients to include in recipe. Whisk in a small amount of the hot lemon mixture. I will try more next time. Top with another layer, and spread with 1/2 cup frosting. directions Refrigerate cake until serving time. No gift befits the food-obsessed people in your life like a cookbook. The frosting turned out really good but that was it for me. Invert one cake onto a serving plate. My other change was that I used Lemon extract where ever the recipe called for vanilla extract. I had people who were completely stuffed from a large meal coming back for seconds of cake! EASY LEMON CRUMBLE BARS. Beat in … This is a great cake. 601 calories; protein 5.6g; carbohydrates 92.5g; fat 24.5g; cholesterol 172.5mg; sodium 434.2mg. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. About this lemon cake filling: While making lemon cake filling … this link is to an external site that may or may not meet accessibility guidelines. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ingredients. Preheat oven to 350 degrees. Allow to cool in pans on wire racks for 10 minutes. this cake was very good. (3 oz pkg instant lemon pudding - prepared. It's also very important to not overmix the batter! Instructions. Then topped with the second layer of cake and put a whipped topping & lemon pudding mixute on it. Preheat oven to 350 degrees. Spread lemon pie filling in the pan. I love the story of how this particular recipe plopped into my lap. 1 15.25-ounce box lemon cake mix* 3 large eggs 1/2 cup full fat sour cream 1/2 cup vegetable oil 1/2 cup water Beat in the flour mixture alternately with the milk, mixing just until incorporated. 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