Minutes Prep time: 20
Minutes Total time: 80
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Lemon Supreme Cake Mix
1 cup milk
3 eggs
1/2 cup unsalted butter, melted
2/3 cup heavy (whipping) cream
2 tablespoons granulated sugar
1 can (21 oz each) Duncan Hines® Comstock® Original Lemon Crème Pie Filling & Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 84 mg | 8% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 89 mg | 30% |
| Total Fat | 18 g | 28% |
| Iron | 1 mg | 6% |
| Calories | 367 kcal | 18% |
| Sodium | 380 mg | 16% |
| Protein | 4 g | 7% |
| Saturated Fat | 10 g | 51% |
| Sugars | 30 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.
Beat cake mix, milk, eggs and melted butter in large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into pans.
Bake 26 to 28 minutes, until toothpick inserted in center comes out clean. Cool on wire rack.
Pour cream and sugar in large bowl and beat with an electric mixer at medium speed until it is fluffy and holds soft peaks. Fold pie filling into cream using a rubber spatula until blended.
Place one lemon cake layer on serving plate. Spread half of the lemon crème mixture over. Top with second cake layer and remaining crème. Chill lemon passion cake until ready to serve.
Easy Lemon Passion Cake
