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Lemon Twist Cake

Western.Chefs's picture
Ingredients
  Lemon pudding and pie filling mix 4 Ounce (1 package)
  White cake mix 18 1⁄4 Ounce (1 large package)
  Thin lemon slices 12
Directions

1. Prepare pudding mix as package label directs; pour into well-greased 13-by-9-by-2-inch baking dish. Refrigerate until cold.
2. Start heating oven to 350°F.
3. Make up cake mix as package label directs; pour over pudding.
4. Bake 35 to 40 minutes, or until done. Refrigerate.
5. When cold, loosen all edges well with spatula; invert on serving plate. (Pudding will now be on top.) Garnish with lemon slices, slit and twisted as pictured.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2342 Calories from Fat 186

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 12 g60.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4175.5 mg174%

Total Carbohydrates 530 g176.6%

Dietary Fiber 2.7 g10.6%

Sugars 216 g

Protein 25 g49.5%

Vitamin A 0.3% Vitamin C 69.3%

Calcium 51.9% Iron 3.2%

*Based on a 2000 Calorie diet

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Lemon Twist Cake Recipe