Lemon Poppy Seed Stacks

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.
Makes 12
Prep 10 m
Bake 20 m



  1. 1 of 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.


  1. 1 of 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.
  2. 2 of 2 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:

  1. 1 of 3 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.
  2. 2 of 3 Using 2-1/4-inch round cutter, cut 24 rounds from cake. Snack on scraps.
  3. 3 of 3 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 Information for Lemon Poppy Seed Stacks
Servings Per Recipe: 12
Per Serving: 6 g Fat, total, 1 mg chol., 3 g sat. fat, 1 g fiber, 444 mg sodium, 255 kcal cal., 5 g pro., 44 g carb.