Lemon Mousse Cake

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.

Prep Time

15

Minutes

Total Time

1:03

Hr:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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*:
    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.