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Lemon Mousse Cake

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  • Prep 15 min
  • Total 1 hr 3 min
  • Servings 16
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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.
Updated Aug 11, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
  • tip 2
    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

370 Calories, 18g Total Fat, 2g Protein, 52g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
5g
24%
Trans Fat
2 1/2g
Cholesterol
40mg
14%
Sodium
300mg
12%
Potassium
60mg
2%
Total Carbohydrate
52g
17%
Dietary Fiber
0g
0%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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