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Lemon Mousse Cake

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Lemon Mousse Cake sounds like a dessert you would find on a restaurant’s menu, but take a look. It’s two steps and made-from-a-mix easy.

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(88 Ratings)

88 Ratings

5 spoons 68%

4 spoons 23%

3 spoons

2 spoons

1 spoons

Member Reviews (14)

4bc720fe-1636-4566-bcc7-a53ba4431de8

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PREP TIME
15 Min
TOTAL TIME
1 Hr 3 Min
SERVINGS
16

1: box Betty Crocker® SuperMoist® lemon cake mix

: Water, vegetable oil and eggs called for on cake mix box

3/4: cup lemon pie filling (from 15- to 16-oz can)

2: containers Betty Crocker® Whipped vanilla frosting

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
2 In medium bowl, gently stir pie filling into frosting.
3 Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

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Expert Tips

Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.

Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 160),

Total Fat 18g

(Saturated Fat 5g,
Trans Fat 2 1/2g),

Cholesterol 40mg;
Sodium 300mg;
Total Carbohydrate 52g

(Dietary Fiber 0g,
Sugars 39g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 4.00%;

Exchanges:

1 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 14 Reviews View All

Posted 3/10/2011 10:26:40 AM REPORT ABUSE joannab said:

Rating:

I was hoping this dessert tasted like a restaurant dessert and half of it does. The cake layers had a lovely flavor and tasted clean and yummy. I spread lemon curd (no lemon pie filling at my store) between the layers first and then spread the frosting on top of that. Two problems with this recipe: like another reviewer shared, there was a TON of frosting left--enough to almost fill up the second container and I spread the frosting generously. The second problem is the frosting itself. It didn't taste special and the "from a can" flavor popped through. This one isn't a keeper for me.

This reply was: Helpful Inspiring

Posted 1/14/2011 12:11:34 PM REPORT ABUSE Creme_brulee_dude said:

Rating:

Great recipe!! Instead of making the mousse from scratch I used a base I purchased from www.DessertsNow.com. This dessert was a great hit with the family and will be used for years to come!!

This reply was: Helpful Inspiring

Posted 5/22/2010 9:54:40 PM REPORT ABUSE Radrn said:

Rating:

This was a very yummy recipe. I made it for Mother's Day. The problem was that I couldn't find Lemon Pie filling in my area, I even contacted the mfgr and they said it wasn't available in my area. I did find some at an outlet and made it.

This reply was: Helpful Inspiring