Rating: 4.5 stars
70 Ratings
  • 5 star values: 48
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
14
Yield:
1 - 2 layer 9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.

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  • To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.

  • Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.

Nutrition Facts

327 calories; protein 2.8g; carbohydrates 51.4g; fat 12.8g; cholesterol 1.7mg; sodium 446.2mg. Full Nutrition
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