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Lemon Delight Cake

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Delight Cake cont.

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

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

Printed from tasteofhome.com Nov 19, 2008

Lemon Delight Cake

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.