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Mock Lemon Chiffon Cake


"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."
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1 h 30 m servings 327 cals
Original recipe yields 14 servings (1 - 2 layer 9 inch cake)


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.

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Read all reviews 54
  1. 69 Ratings

Most helpful positive review

My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but ...

Most helpful critical review

very light and easy to make

Most helpful
Most positive
Least positive

My very awesome roommate actually made this cake (twice!), so the technical comments are based on her experiences. But I can definitely say that this cake tastes wonderful. It's very moist, but ...

The taste is what saved this cake for me. 1st, make sure you read ALL the steps (i didn't read ahead, just followed the steps in order), my first mistake was mixing both boxes of pudding in with...

I used a lemon cake mix instead of white, I wanted a more lemony flavor. I also used mayonnaise instead oil. Turned out perfectly! Nice, refreshing summertime dessert.

this cake is simply amazing. I made it for a memorial day bbq. I originally thought it may have been too much since there were only 6 people there but everyone had seconds and there was only one...

I made this cake last night & used some of the suggestions from the past reviews. For the cake I used a lemon cake mix & vanilla instant pudding. I made the filling as the recipe reads, but us...

I found this recipe when my daughter wanted a lemon cake for her birthday. Huge hit! I've since made it for co-workers and both of my kids who have June birthdays are asking for it, too. I've...

I made this for a co-worker's birthday and it was gone in minutes! I used a lemon cake mix and used half of the vanilla pudding mix. I also made fresh whipped cream and added lemon pudding mix (...

I made this for a comany Easter Party. It looked great,and tasted better than I had hoped. Everyone loved it. I used a French Vanilla cake mix, light mayo, and Fat Free Cool Whip, and it just ...

The first time I made this cake, the frosting was too viscous; I might have misread the amounts for ingredients. The second time I made the cake, everything was perfect. Instead of using 16 oz. ...