Be the first to 
Ingredients:
- 1 lemon cake mix
- 1 can (22 ounces) lemon pie filling, divided
- 1/2 cup buttermilk
- 4 large eggs
Preparation:
Measure 1 cup of the pie filling; cover and refrigerate for later. Put the remaining pie filling (about 1 1/4 cups) into a mixing bowl, along with the buttermilk and eggs; beat until well blended. Blend the cake mix into the mixture. Beat on high speed of electric mixer for 2 minutes, scraping the sides of the bowl a few times.
Spread batter in pans. Bake for 35 to 45 minutes, or until cake springs back when lightly touched with a finger. Cool in pans on a rack for 15 minutes. Cool completely before frosting.
Invert one cake onto a serving plate. Spread the reserved lemon pie filling over the top of the cake, then cover with the second layer. Frost with fluffy frosting or purchased creamy frosting, as desired.
More Lemon Cake Recipes
Lemon Pudding Cake
Lemon Pound Cake Loaf
Lemon Pudding Cake
Sue's Lemon Pudding Cake Pie
Lemon Cake with Lemon Frosting
Lemon Poppy Seed Cake
Sour Cream Lemon Cake
Lemon Sponge Cake
Lemon Sauce
Blueberry Lemon Pudding Cake
Citrus Cakes
Sponge Cakes
Lemon Pies
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
Dessert Sauce Recipes
