How to Make Mock Lemon Chiffon Cake - A Step-by-Step Guide

Delicate and light, lemon chiffon cake is a classic dessert that never goes out of style. With its airy texture and bright citrus flavor, it's a perfect choice for any special occasion or simply for enjoying with a cup of tea or coffee. However, if you're looking for a lighter, healthier alternative to traditional lemon chiffon cake, then you'll love this Mock Lemon Chiffon Cake recipe.

By using clever ingredient substitutions and a few simple techniques, this recipe creates a delicio...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 cup milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 pint fresh strawberries, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 14
  • Yield: 1 to 2 - layer inch cake

  • Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
  • To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
  • Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
  • Nutrition

    327 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 2mg
    • Sodium: 446mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 3g
    • Vitamin C: 15mg
    • Calcium: 97mg
    • Iron: 1mg
    • Potassium: 114mg