Lemon Poppy Seed Dessert Cake

Health score
1%
Lemon Poppy Seed Dessert Cake
50 min.
15
325kcal

Suggestions


Indulge your sweet tooth with a delightful Lemon Poppy Seed Dessert Cake that is sure to impress your family and friends! This vibrant dessert combines the zesty brightness of lemon with the unique crunch of poppy seeds, creating a flavor profile that is both refreshing and satisfying. Perfect for any occasion, whether it’s a summer gathering, a birthday celebration, or simply a treat to brighten your day, this cake is a crowd-pleaser.

With a preparation time of just 50 minutes, you can whip up this delicious dessert with ease. The combination of instant lemon and vanilla pudding mixes with a moist lemon cake base ensures a rich and creamy texture that melts in your mouth. Topped with a luscious layer of lemon pie filling and a fluffy whipped topping, each bite is a burst of citrusy goodness that will leave you craving more.

Not only is this cake a feast for the taste buds, but it also offers a beautiful presentation with its sunny yellow hues and inviting layers. Serve it chilled for a refreshing dessert that’s perfect for warm days. With 15 servings, it’s ideal for sharing, making it a wonderful addition to potlucks or family gatherings. Get ready to elevate your dessert game with this Lemon Poppy Seed Dessert Cake that’s as delightful to make as it is to eat!

Ingredients

  •  eggs 
  • 3.4 ounce reg. size containers lemon pudding instant
  • 3.4 ounce vanilla pudding instant
  • 18.3 ounce lemon cake mix 
  • 21 ounce jell-o lemon flavor pudding & pie filling canned
  • cup milk 
  • 0.5 cup poppy seeds 
  • 0.8 cup vegetable oil 
  • 1.3 cups water 
  • ounce non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.
  3. Pour batter into prepared pan.
  4. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  5. Spread lemon pie filling over the cooled cake.
  6. In a large bowl, mix instant lemon pudding with milk.
  7. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping.
  8. Spread over pie filling. Refrigerate for at least 4 hours before serving.

Nutrition Facts

Calories325kcal
Protein5.33%
Fat23.13%
Carbs71.54%

Properties

Glycemic Index
2.87
Glycemic Load
0.3
Inflammation Score
-2
Nutrition Score
6.2426086835887%

Nutrients percent of daily need

Calories:325.37kcal
16.27%
Fat:8.42g
12.96%
Saturated Fat:3.43g
21.41%
Carbohydrates:58.6g
19.53%
Net Carbohydrates:57.49g
20.91%
Sugar:35.68g
39.64%
Cholesterol:52.65mg
17.55%
Sodium:458.03mg
19.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.37g
8.73%
Phosphorus:187.1mg
18.71%
Calcium:159.26mg
15.93%
Manganese:0.3mg
14.78%
Vitamin B2:0.18mg
10.3%
Selenium:5.89µg
8.41%
Vitamin B1:0.13mg
8.35%
Folate:32.16µg
8.04%
Iron:1.28mg
7.11%
Vitamin K:5.58µg
5.31%
Vitamin E:0.76mg
5.08%
Magnesium:19.89mg
4.97%
Copper:0.1mg
4.76%
Fiber:1.11g
4.44%
Vitamin B3:0.87mg
4.35%
Vitamin B12:0.26µg
4.28%
Zinc:0.59mg
3.96%
Vitamin B5:0.38mg
3.79%
Vitamin B6:0.07mg
3.4%
Potassium:97.65mg
2.79%
Vitamin D:0.41µg
2.76%
Vitamin A:100.9IU
2.02%
Source:Allrecipes