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Lemon Delight Cake




Source of Recipe


taste of home


List of Ingredients




1 package (18-1/4 ounces) lemon cake mix
1-1/3 cups water
3/4 cup egg substitute
1/3 cup unsweetened applesauce
3 tablespoons poppy seeds

FILLING:

1 package (8 ounces) reduced-fat cream cheese
1 can (15-3/4 ounces) lemon pie filling
1/2 cup Domino® or C&H® Pure Cane Powdered Sugar

TOPPING:

1/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 cup chopped pecans
3 tablespoons all-purpose flour
4-1/2 teaspoons butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon vanilla extract

GLAZE:

1/2 cup Domino® or C&H® Pure Cane Powdered Sugar
4 teaspoons lemon juice


Recipe




In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. Combine topping ingredients; sprinkle over batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over cake.

Refrigerate leftovers.

Yield: 18 servings.