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Lemon Pie Cake


Lemon Pie Cake

Lemon Pie Cake

Photo of Lemon Layer Cake © Diana Rattray
Frost the top and sides of this lemon pie cake with a homemade fluffy frosting or creamy or whipped purchased frosting.

Cook Time: 40 minutes

Total Time: 40 minutes


  • 1 lemon cake mix
  • 1 can (22 ounces) lemon pie filling, divided
  • 1/2 cup buttermilk
  • 4 large eggs


Grease and flour two 8-inch round layer cake pans. Heat oven to 350°.

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 that layer, then cover with the second layer. Frost the top and sides with fluffy frosting or purchased creamy frosting, as desired.

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