A simple and light dessert after a meal makes this cake a winner. And if made the day before, keeps beautifully in the fridge so you don’t have to do all the cooking the day of serving!
1 Duncan Hines lemon cake mix
1 cup of water
1/3 cup oil
4 eggs at room temperature
1 small package lemon instant pudding
Mix all ingredients in large bowl for 2 min, and pour into greased baking pan
(I used a 9×13 pan last night)
Bake according to directions on box for the size pan you use. Mine baked for 23,min. When cake has cooled, I cut it immediately half (from long side to long side).
Frosting
1 can Lucky Leaf lemon pie filling
4 oz softened cream cheese
1/3 cup powdered sugar
1 tables lemon zest to sprinkle on top
Beat the above ingredients together until well blended. Then add 8 oz tub of extra creamy Cool Whip. Stir well. Put between cake layers and frost top and sides as well! Sprinkle lemon zest on top.
Keep covered in fridge! Make at least 4 hrs (or up to 24 hrs) before serving!
Chocolate Castles 