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Lemon Delight Cake

 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
18 ServingsPrep: 35 min. Bake: 40 min. + cooling


  • 1 package lemon cake mix (regular size)
  • 1-1/3 cups water
  • 3/4 cup egg substitute
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons poppy seeds
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 1 can (15-3/4 ounces) lemon pie filling
  • 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 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.

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Lemon Delight Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 314 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.
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