Easy Cake Mix Lemon Pie Cake
An easy lemon cake, crafted from a cake mix, uses lemon pie filling for both flavor and a delicious internal layer, then topped with optional homemade or store-bought frosting.
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Instructions
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Preheat oven to 350 F and prepare two 8-inch round cake pans by greasing and flouring them.
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Measure 1 cup of lemon pie filling and refrigerate it for later use.
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In a mixing bowl, combine the remaining 1 1/4 cups pie filling with buttermilk and eggs; beat until blended.
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Add the cake mix to this mixture, then beat on high speed for 2 minutes, ensuring to scrape the bowl sides.
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Spread the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake springs back when lightly touched.
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Cool the cakes in their pans on a rack for 15 minutes, then cool completely before proceeding.
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Invert one cake layer onto a serving plate, spread the reserved 1 cup lemon pie filling over it, and then cover with the second cake layer.
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Frost the entire cake, including the top and sides, with your chosen frosting.
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To make fluffy frosting, combine water, corn syrup, and granulated sugar in a medium saucepan; cook over medium heat, stirring until the sugar dissolves, then boil until the mixture reaches 232 F to 236 F.
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In a separate clean bowl, beat egg whites with cream of tartar until they begin to hold their shape.
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While continuing to beat, gradually add the hot syrup in a slow, steady stream over 1 to 1 1/2 minutes.
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Finally, add vanilla extract and continue beating until the frosting stands in stiff peaks.