Lemon Pillow Cake Recipes

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LEMON PILLOW CAKE



Lemon Pillow Cake image

A make easy white cake from a mix with pockets of lemon filling. Have not tried this yet, but I hope someone beats me to it because it sounds great! Cook time and servings are estimated; check box for actuals.

Provided by Marie

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 white cake mix
2 eggs (or per cake mix directions)
1/3 cup oil (or per cake mix directions)
1 cup water (or per cake mix directions)
1 (21 ounce) can lemon flavor pudding and pie filling
1 (16 ounce) container ready to spread lemon frosting
1 (8 ounce) container Cool Whip

Steps:

  • Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
  • Place spoonfuls of lemon pie filling in blobs over batter.
  • Bake as directed on box.
  • Cake batter covers blobs to create pockets of lemon filling inside.
  • Let cool completely.
  • Mix together frosting and cool whip and spread on cake.
  • Keep refrigerated.

Nutrition Facts : Calories 311.5, Fat 16.4, SaturatedFat 5.9, Cholesterol 31, Sodium 307.1, Carbohydrate 38.5, Fiber 0.4, Sugar 28.2, Protein 3.2

LEMON PILLOW CAKE BY KATE



Lemon Pillow Cake by Kate image

This is made using a boxed cake mix. The recipe is from my friend Kate in KY, and these are her comments: "This recipe was posted by my friend Star on the TOH BB. The cake is wonderful. I actually made it into cupcakes, and they were a hit. I placed a 'blob' of lemon pudding on the top but not touching the sides and then put just a really thin layer of batter over that. I suggest the foil cupcake liners."

Provided by Nana Lee

Categories     Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) white cake mix
2 eggs (see NOTE)
1/3 cup oil (see NOTE)
1 1/4 cups water (see NOTE)
1 (21 ounce) can lemon pie filling
1 (16 ounce) can ready to spread lemon frosting
1 (8 ounce) container Cool Whip

Steps:

  • NOTE:.
  • The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
  • CAKE:.
  • Mix cake as directed on box and pour into a 9x13 pan.
  • Place spoonful of lemon pie filling in blobs over batter.
  • Bake as directed on the box.
  • Let cool completely.
  • Cake batter covers blobs, so there will be pockets of lemony filling inside.
  • FROSTING:.
  • Mix frosting and Cool Whip together and spread on cake.
  • This cake needs to be kept refrigerated.

LEMON PUDDING CAKE I



Lemon Pudding Cake I image

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

Steps:

  • Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  • Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  • Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

LEMON PUDDING CAKE



Lemon Pudding Cake image

Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
3 cups milk
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
  • In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
  • Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
  • Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 0 g

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