- Servings: 12
Ingredients:
| Filling: | |
| 2 pkgs | Cook-before-eating Lemon Pudding & Pie Filling Mix, jell-o), cake: |
| 1 pkg | Yellow Cake Mix |
| 3 | Eggs |
| ½ cup | Water |
| ¼ cup | Oil |
| ½ cup | Mayonnaise |
| Frosting: | |
| 1 | Container of Cool Whip |
| 1 | Container of Vanilla Frosting |
Directions:
Prepare filling according to package directions for pie filling; cover with plastic wrap and cool thoroughtly. Meanwhile, prepare cake: Beat together cake ingredients; pour into two 9" greased cake pans. Bake at 400 degrees for 30-35 minutes or until cake tests done. When cake is cooled, put about 2/3 of the cooled filling mixture onto the first layer. Put on second layer and place the remaining 1/3 of the filling on top. For frosting, mix together the container of Cool Whip and vanilla frosting. Frost sides, and decorate as desired with mint, lemon slices, etc.
Helpful Tips:
This is a great cake, light but refreshing. I made this at Easter and it was a hit. I made up the idea of using the lemon Jell-O in the center and then mixing the frosting and Cool Whip together for a lighter feel.
