Mock Lemon Chiffon Cake Recipe
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Mock Lemon Chiffon Cake

By: dms036  
"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."

Rating: This weblink has been rated 51 times with an average star rating of 4.7 Read Reviews (42)

Rate/Review | 881 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 2 layer 9 inch cake
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 cup milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 pint fresh strawberries, sliced

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 326 | Total Fat: 12.8g | Cholesterol: 2mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2007 by Frantic Cook 
My very awesome roommate actually made this cake (twice!), so the technical comments are based... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2006 by MrsKatt 
I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by CRISSY MARAS 
The taste is what saved this cake for me. 1st, make sure you read ALL the steps (i didn't read... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2006 by taralyn8 
I made this cake last night & used some of the suggestions from the past reviews. For the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2003 by LIZDALY54 
Delicious. I only needed 8 oz of cool whip rather than 16oz. So good, I would definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2003 by LIBERTY0426 
Wonderful recipe! I like tall cakes, so I made a 3 layer cake (2 white layers & 1 lemon layer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by DetectiveL Supporting Member (Click to learn more about Supporting Membership)
The first time I made this cake, the frosting was too viscous; I might have misread the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by LDSMOM01 
What a heavenly recipe. I made this with low-fat mayo in place of the oil for the cake mix... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2002 by KARK 
Absolutely so pretty & delicious!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2008 by Blair 
I made this for a comany Easter Party. It looked great,and tasted better than I had hoped.... MORE

 
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