Lemon Delight Cake
When I needed to bring a treat to work, I combined four different recipes into this moist cake. A boxed mix makes it easy, but the creamy filling and buttery topping make it memorable. —Lydia Mason of Brainerd, Minnesota
SERVINGS
|
18
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
40 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 1 package (18-1/4 ounces) lemon cake mix
- 1-1/3 cups water
- 3/4 cup egg substitute
- 1/3 cup unsweetened applesauce
- 3 tablespoons poppy seeds
- FILLING:
- 1 package (8 ounces) reduced-fat cream cheese
- 1 can (15-3/4 ounces) lemon pie filling
- 1/2 cup confectioners' sugar
- TOPPING:
- 1/3 cup packed brown sugar
- 1/4 cup chopped pecans
- 3 tablespoons all-purpose flour
- 4-1/2 teaspoons butter, melted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon vanilla extract
- GLAZE:
- 1/2 cup confectioners' sugar
- 4 teaspoons lemon juice
DIRECTIONS
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. Combine topping ingredients; sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.