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Lemon Layer Cake

This Lemon Layer Cake is fantastic! Two layers of supremely moist lemon cake filled with a creamy whipped cream cheese filling and lemon filling!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel


  • 1 box lemon cake mix plus ingredients on back of box
  • 1 (3.4 oz box) dry instant lemon pudding mix
  • 1 (8 oz pkg) cream cheese softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz tub) Cool Whip thawed
  • 1 can Lucky Leaf Premium Lemon Fruit Topping & Filling
  • Zest of one lemon
  • Raspberries for garnish optional


  • Preheat oven to 350 degrees F. Liberally grease 2 9” cake pans with cooking spray. Set aside.
  • In a large bowl, prepare the cake batter according to package directions. Stir in the dry pudding mix to combine. Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.
  • Once cool, make your filling. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in 1/3 of the Lucky Leaf Lemon Fruit Filling to combine. Fold in the Cool Whip topping and the lemon zest.
  • Place a cake layer on a pedestal or plate, top side down. Spread the cake with 1/3 of the Lucky Leaf Lemon Fruit Filling, spreading just about to the edges. Top with ½ of the Cool Whip mixture. Place the remaining cake layer on top, top side down. Spread with the remaining Lucky Leaf Lemon Fruit Topping and the remaining Cool Whip mixture. Garnish with raspberries.