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
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