Mock Lemon Chiffon Cake

The combination of lemon and strawberries makes this a wonderful summer delight. The added instant pudding to the regular cake mix gives this cake the texture of a chiffon cake made from scratch.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 327 Calories

Ingredients

• 1 cup milk
• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 pint fresh strawberries, sliced

Recipe Instructions

Step 1

Mix cake and pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.

Step 2

To Make Filling: Mix together instant pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.

Step 3

Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.