Lemon Delight Cake

By Cindy_Wicker

Ingredients

• FILLING:
• Ingredients
• 1 package (18-1/4 ounces) lemon cake mix
• 1-1/3 cups water
• 3/4 cup egg substitute
• 1/3 cup unsweetened applesauce
• 3 tablespoons poppy seeds
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup confectioners' sugar
• 1 can (15-3/4 ounces) lemon pie filling
• TOPPING:
• 1/3 cup packed brown sugar
• 1/4 cup chopped pecans
• 3 tablespoons all-purpose flour
• 4-1/2 teaspoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon vanilla extract
• GLAZE:
• 1/2 cup confectioners' sugar
• 4 teaspoons lemon juice

Details

Servings 18

Preparation

Step 1

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.

Nutritional Analysis: 1 piece equals 314 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

9 WW Points Plus