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“This recipe comes from the cookbook, Bake Shop in a Book. Since I lOVE everything lemon, here it is! Ingredients for your particular cake mix are not included in the ingredients list. Time includes baking time for cake.”

Ingredients Nutrition

  • Cake
  • 1 (18 ounce) package lemon cake mix
  • 2 eggs, adjust per box directions
  • 14 cup oil, adjust per box directions
  • Pudding
  • 1 (3 1/2 ounce) packagecooked lemon pudding mix
  • 1 12 cups milk, adjust per box directions for pie filling
  • Also needed
  • 2 egg whites
  • 14 cup sugar or 14 cup Splenda sugar substitute


  1. You will also need ingredients called for in cake pkg directions as directed in ingredients.
  2. Using two 8-inch round layer cake pans.
  3. Mix, bake and cool cake as directed on package.
  4. Cook lemon pudding and pie filling mix as directed for pie filling.
  5. Cool 30 minutes; stirring several times.
  6. Beat egg whites until frothy.
  7. Gradually add sugar; beat until stiff but not dry.
  8. Split each cake layer into 2 thin layers.
  9. Place one cake layer on a cookie sheet or oven-proof plate.
  10. Spread 1/4 of the lemon pie filling over cake layer, top with a second cake layer and repeat with lemon pie filling.
  11. Continue in this manner until cake layers and pie filling are used up; ending with pie filling.
  12. Spread meringue around sides of cake.
  13. Bake for at 450ºF 5 minutes, or until light brown.
  14. Cool to room temperature before serving. Store cake in refrigerator.

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