Mock Lemon Chiffon Cake

Mock Lemon Chiffon Cake


Unique recipe makes 1 – 2 layer 9 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (18.25 ounce) package deal white cake combine

  • 1 (three.four ounce) package deal immediate vanilla pudding combine

  • 1 (three.four ounce) package deal prompt lemon pudding combine

  • 1 cup milk

  • 1 (sixteen ounce) package deal frozen whipped topping, thawed

  • 1 pint recent strawberries, sliced

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  • PREP

    30 minutes

  • COOK

    1 hr


    1 hr 30 minutes

Mock Lemon Chiffon Cake


  1. Combine cake and pudding combine collectively then comply with cake combine instructions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for two – 9 inch spherical pans. Permit to chill.
  2. To Make Filling: Combine collectively immediate pudding combine with milk till thickened. Fold in eight ounces of the whipped topping. Unfold half of lemon pudding combination on one cake layer and prime with sliced strawberries.
  3. Add second cake layer and unfold with remaining lemon filling. Organize sliced strawberries over prime of lemon filling. Frost sides of cake with remaining eight ounces whipped topping.


  • Energy
  • 327 kcal
  • sixteen%
  • Carbohydrates
  • fifty one.four g
  • 17%
  • Ldl cholesterol
  • 2 mg
  • < 1%
  • Fats
  • 12.eight g
  • 20%
  • Fiber
  • zero.eight g
  • three%
  • Protein
  • 2.eight g
  • 6%
  • Sodium
  • 446 mg
  • 18%

* % Every day Values are based mostly on a 2,000 calorie weight loss plan.


Recipe by dms036

“The mixture of lemon and strawberries makes this an exquisite summer time delight. The added immediate pudding to the common cake combine provides this cake the feel of a chiffon cake made out of scratch.”

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