Best Mock Lemon Chiffon Cake Recipes
MOCK LEMON CHIFFON CAKE
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.
Provided by dms036
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 51.4 g, Cholesterol 1.7 mg, Fat 12.8 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 7.9 g, Sodium 446.2 mg, Sugar 34.4 g
EASY MOCK LEMON CHIFFON CAKE | NORINE'S NEST
Moist French Vanilla Cake with layers of mock lemon chiffon made with cool whip and lemon pudding, sliced fresh strawberries, and more cool whip.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 1) Preheat oven to 350° 2) Spray 2 - 9 inch baking pans with non-stick baking spray and line bottoms with parchment paper. 3) In the bowl of your mixer add cake mix, vanilla pudding mix, eggs, mayonnaise, and water. Mix on medium speed until well incorporated. 4) Divide cake batter between the two prepared cake pans. 5) Bake for 25-30 minutes until cake is golden and springs back when gently pressed in the center. 6) Allow cakes to cool completely. 7) To make filling mix together instant lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half the lemon pudding mixture on the bottom layer of the cake and top with sliced strawberries. 8) Add second cake layer. Spread a very thin layer of lemon pudding mixture on top and top with additional strawberries. Add the remaining lemon pudding mixture on top of the strawberries to cover them completely. 9) Frost sides of cake with remaining 8 ounces of whipped topping. Garnish with additional strawberries and lemon slices. Refrigerate until ready to serve. Store in refrigerator.
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