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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 18 |
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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. âLydia Mason of Brainerd, Minnesota Ingredients:
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 |
filling: |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup confectioners' sugar |
1 can (15-3/4 ounces) lemon pie filling |
topping: |
1/3 cup packed brown sugar |
1/4 cup chopped pecans |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.
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