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Lemon Mousse Cake

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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( 91 Ratings)

91 Ratings

5 Stars 68%

4 Stars 22%

3 Stars

2 Stars

1 Stars

Member Reviews ( 15 )

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Prep Time 15 min
Total Time 1 hr 3 min
Servings 16

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 5g, 5% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 300mg; 300%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 0g 0% Sugars 39g 39% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 1/3/2013 1:47:58 AM REPORT ABUSE honeybrow4 this is my scr said:

Rating:

I made this cake for Christmas dinner.The cake was so moist my family really did like it very much.One problem I had to much frosting .I will make it again but use lemon curd not the lemon pie filling.

This reply was: Helpful Inspiring

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