Lemon Better Than Sex Cake
User Reviews
5
Lemon Better Than Sex Cake
Description
This dessert starts with a boxed lemon cake baked in a 9x13-inch pan. Once baked, small holes are poked into the warm cake to allow lemon pudding or a lemon pie filling to soak in, infusing the cake with extra moisture and lemon flavor. Lemon cream-filled cookie pieces are layered on top before chilling. Finally, a whipped topping covers the cake, and additional cookie chunks garnish the surface, adding texture.
The pudding layer can be instant lemon pudding or a cooked pie filling; the pudding should be slightly thickened but still pourable to soak well into the cake. The cake chills for a couple of hours to meld flavors and set the topping. This dessert offers a creamy, citrusy profile with cake softness contrasting the crunchy cookie bits.
Serve chilled as a bright and creamy dessert, ideal for lemon lovers after meals or at gatherings.
Adjust the pudding thickness by modifying egg yolk quantity in cooked pie filling or use instant pudding for convenience. Softer pudding increases soak-in, firmer pudding creates a thicker layer. The whipped topping adds lightness against the denser cake and filling.
Ingredients
- 1 18.25 ounce lemon cake mix package
- 2 cups lemon pudding ( instant or cooked pie filling, canned pie filling, lemon curd)
- 2 cups lemon cream filled cookies broken pieces
- 1 8 ounce frozen whipped topping thawed, container
Instructions
- Bake the cake according to package directions for a 9x13 inch pan. Remove from the oven and poke small holes in the top ( making sure not to poke all the way through to the bottom.
- Prepare the lemon instant pudding according to package instructions. If you are using cooked lemon pie filling only use ONE egg yolk to prepare it. You don't want it too thick! You can even skip the egg yolk if wanted and just cook the pudding without if you want it more liquidy. Cook it until it thickens slightly.
- Slowly pour the lemon pudding or pie filling over the top of the warm cake, letting it sink into the holes in the cake. Take 1 cup of the cookies and sprinkle them over the top.
- Let the cake now cool completely, then top with whipped topping. Decorate the top of the cake with some more lemon cookie chunks.
- Refrigerate for an hour or two if you can then serve!
Notes
- If instant lemon pudding is unavailable, cooked lemon pie filling can be used but limit eggs to keep a pourable texture.
- Poking holes evenly ensures the lemon filling saturates the cake thoroughly.
- Refrigerate the assembled cake for an hour or two before serving to allow flavors to meld and topping to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 342mg | 14% |
| Potassium | 51mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 30IU | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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