With its layer of lemon pie filling and crumb topping this is a dessert you won't soon forget. Add to the moist lusciousness that it's low fat and easy to make and you'll find this one in your keeper files too!
The ingredients:
1 pkg. (18-1/4 oz.) lemon cake mix
1-1/3 cups water
3/4 cup egg substitute
1/3 cup unsweetened applesauce
3 Tbs. poppy seeds
FILLING:
1 pkg. (8-oz) reduced fat cream cheese
1 can (15-3/4 oz.) lemon pie filling (our store didn't have this, so I just used a lemon Jell-o cook & serve pudding/pie filling)
1/2 cup powdered sugar
TOPPING:
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 Tbs. flour
1-1/2 Tbs. butter, melted
1/2 tsp. ground cinnamon
1/8 tsp. vanilla extract
GLAZE:
1/2 cup powdered sugar
4 tsp. lemon juice
In a large mixing bowl, beat the first five ingredients on medium speed for 2 minutes. Coat a 9x13x2" baking pan with nonstick cooking spray and dust with flour; spread half of the batter into the pan.
In another large mixing bowl, beat cream cheese until smooth. Gradually beat in pie filling. beat in powdered sugar. Drop by teaspoonfuls over batter; spread gently. Top with remaining batter. Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine glaze ingredient; drizzle over cake. Refrigerate leftovers. Makes 12 servings.
Enjoy!
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6 comments:
When I saw the word "lemon" I couldn't get here fast enough! This looks so GOOD! Gosh, I want a huge inside slice for breakfast, right now! Will certainly save this and give it a go. Great find. Thank you for sharing.
I'm a huge fan of anything lemon - pie, bread, cake, cookies...I have to try this one out!
I'm crazy about anything with lemon, I'm trying this for sure!
That looks so good! And lowfat, too? I'm all about that. Then I can eat twice as much!
That looks SOOO good. We love anything lemon at our house. Our neighbor grows lemons as big as grapefruit!
Oh this is beautiful. Lemon and poppy seeds, yum!
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