With its layer of lemon pie filling and crumb topping this is a dessert you won't soon forget. Add to the moist lusciousness that it's low fat and easy to make and you'll find this one in your keeper files too!
The ingredients:
1 pkg. (18-1/4 oz.) lemon cake mix
1-1/3 cups water
3/4 cup egg substitute
1/3 cup unsweetened applesauce
3 Tbs. poppy seeds
FILLING:
1 pkg. (8-oz) reduced fat cream cheese
1 can (15-3/4 oz.) lemon pie filling (our store didn't have this, so I just used a lemon Jell-o cook & serve pudding/pie filling)
1/2 cup powdered sugar
TOPPING:
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 Tbs. flour
1-1/2 Tbs. butter, melted
1/2 tsp. ground cinnamon
1/8 tsp. vanilla extract
GLAZE:
1/2 cup powdered sugar
4 tsp. lemon juice
In a large mixing bowl, beat the first five ingredients on medium speed for 2 minutes. Coat a 9x13x2" baking pan with nonstick cooking spray and dust with flour; spread half of the batter into the pan.
In another large mixing bowl, beat cream cheese until smooth. Gradually beat in pie filling. beat in powdered sugar. Drop by teaspoonfuls over batter; spread gently. Top with remaining batter. Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine glaze ingredient; drizzle over cake. Refrigerate leftovers. Makes 12 servings.
Enjoy!
