Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Delight Cake cont.

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.