Lemon Poppy Seed Stacks

Cut the cake rounds from a sheet cake made from a packaged mix. The tart lemony filling also starts with a mix and has a velvety smooth texture.

Lemon Poppy Seed Stacks
Servings: 12 Prep 10 mins Bake 350°F 20 mins


  • Lemon Water
  • Cake Rounds:
  • 1 box (18.25 ounces) white cake mix
  • 3 large egg whites
  • 1/2 teaspoon lemon extract
  • 2 teaspoons poppy seeds
  • Filling and Frosting:
  • 1 1/3 cups low-fat (1 percent) milk
  • 1 packet powdered whipped topping mix (such as Dream Whip)
  • 1 box (3 ounces) instant lemon pudding mix
  • 1/2 teaspoon lemon extract

Make It

1. Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch baking pan with cooking spray. Line with waxed paper; coat paper with cooking spray. Grate rind from lemon; squeeze juice (you should have 1/4 to 1/3 cup). Add water to juice to measure 1-1/3 cups.


2. In bowl, beat cake mix, egg whites, rind, juice-water mixture and extract to blend, 3 minutes. Fold in poppy seeds. Spread in prepared pan.

3. Bake in 350 degree F oven until cake springs back when pressed, 20 minutes. Let cool in pan on rack 10 minutes. Invert cake onto rack; remove pan and paper. Let cool.

Filling and Frosting:

4. Place milk in bowl. Sprinkle topping mix, pudding mix and extract over top. Beat at medium-high until thick and smooth, 4 minutes. If desired, spoon filling into pastry bag fitted with large star tip.

5. Using 2-1/4-inch round cutter, cut 24 rounds from cake. Snack on scraps.

6. Place 12 rounds on serving platter. Pipe or spread 2 level tablespoons filling onto each round. Top with remaining rounds and 1 slightly rounded tablespoon filling. Serve, or refrigerate up to 24 hours. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 255, Fat, total (g): 6, chol. (mg): 1, sat. fat (g): 3, carb. (g): 44, fiber (g): 1, pro. (g): 5, sodium (mg): 444, Percent Daily Values are based on a 2,000 calorie diet.