Apple pie and cake come together in this apple pie cake mix cake that uses simple ingre.nts and is ready in about hour..Whether you want a citrusy dump cake or cobbler, this Lemon Cheesecake Dump Cake Recipe is sure so satisfy your cravings!.
Apple pie and cake come together in this apple pie cake mix cake that uses simple ingre.nts and is ready in about hour..Combine gelatin mix and cake mix. Mix well. Add next ingre.nts oil, eggs, water and lemon extract. Mix lightly..
Related images to Easy Cake Mix Lemon Pie Cake Recipe
The lemon pie filling and fluffy frosting give this layer cake all the flavour you’d get from a lemon meringue pie!
Two or three jars of lemon curd may be used because the filling however could be extra expensive. Or make a double recipe of thisto fill the cake.
What You’ll Need
- 1 lemon cake combine
- 1 can (22 ounces) lemon pie filling, divided
- half cup buttermilk
- four giant eggs
- Fluffy Frosting
- half cup water
- 1 half cups granulated sugar
- 2 tablespoons white corn syrup
- three giant egg whites
- half teaspoon cream of tartar
- 1 half teaspoons vanilla extract
How to Make It
Grease and flour two Eight-inch spherical layer cake pans. Heat oven to 350°.
Measure 1 cup of the pie filling; cowl and refrigerate for later. Put the remaining pie filling (about 1 1/four cups) right into a mixing bowl, together with the buttermilk and eggs; beat till nicely blended. Blend the cake combine into the combination. Beat on excessive velocity of electrical mixer for two minutes, scraping the edges of the bowl a couple of instances.
Spread batter in pans.
Bake for 35 to 45 minutes, or till cake springs again when calmly touched with a finger. Cool in pans on a rack for 15 minutes. Cool fully earlier than frosting.
Invert one cake onto a serving plate. Spread the reserved lemon pie filling excessive of that layer, then cowl with the second layer. Frost the highest and sides with the fluffy frosting (under) or bought creamy frosting, as desired.
In a medium saucepan, mix the water, corn syrup, and granulated sugar. Cook over medium warmth, stirring, till the sugar has dissolved. Boil till the frosting reaches a temperature of 232 F to 236 F. If you do not have a dependable sweet thermometer, you’ll be able to check the syrup by scooping a small quantity up with a spoon. Let it drip off the spoon again into the saucepan. Eye it rigorously. If it spins a visual “thread” with the final drops, it’s finished.
In a clear, grease-free bowl, beat the egg whites with the cream of tartar till the egg whites start to carry their form. Continue beating, step by step including the new syrup in a sluggish, skinny, regular stream over about 1 to 1 half minutes. A stand mixer with a whisk attachment is nice for this in case you have one.
Add the vanilla extract and proceed beating till the frosting stands in stiff peaks.
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