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  • 1 box lemon cake mix, plus ingredients on back of cake mix box
  • 1 3.4 ounce box instant dry lemon pudding mix
  • 1 8-ounce package cream cheese softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce tub cool whip whipped topping
  • 1 can LUCKY LEAF® Premium Lemon Fruit Filling & Topping
  • zest of 1 lemon
  • raspberries for garnish (optional)


  1. Step 1
    Preheat oven to 350°. Liberally grease 2- 9" cake pans with cooking spray. Set aside.

  2. Step 2
    In large bowl, prepare the cake batter according to package directions. Stir in dry pudding mix to combine.

  3. Step 3
    Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.

  4. Step 4
    Once cool, make your filling. In large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in 1/3 of the lemon fruit filling to combine. Fold in the Cool Whip topping and the lemon zest.

  5. Step 5
    Place a cake layer on a pedestal or plate, top side down. Spread the cake with 1/3 of the lemon fruit filling, spreading just about to the edges. Top with 1/2 of the Cool Whip mixture.

  6. Step 6
    Place remaining cake layer on top, top side down. Spread with the remaining lemon fruit topping and the remaining Cool Whip mixture.

  7. Step 7
    Garnish with raspberries.

What others are saying about this recipe

  1. Kim Berenics says:

    Made this for my son’s 19th birthday. He loves lemon so found this recipe doing a search for lemon cakes. It is wonderful! I will make this more often. Thank you for this recipe.

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