Select Print Page

print recipe header

Lemon Pie Cake

0 min
0 min
Lemon pie is my favorite desert. I decided to try making a cake that tasted like lemon meringue pie without the meringue.


4 cups miniature marshmallows
1 18.25 ounce box classic cake mix
1 1/4 cups water
1 1/2 tablespoons fresh lemon juice
1/3 cup vegetable oil
3 large eggs
1 teaspoon lemon peel
1 cup shredded coconut
1 22 ounce can lemon pie filling


Heat oven to 350 degrees
Spread marshmallows into a lightly greased & floured 13"x9"x2" baking pan. Set aside. In a large mixing bowl, combine cake mix, water, lemon juice, oil, eggs & lemon peel. Beat on low speed with an electric mixer until moistened. Increase speed to medium. Beat 2 minutes. Fold in coconut. Slowly pour over marshmallows in pan. Using a 1 1/2 inch cookie scoop or tablespoon, drop lemon filling evenly over dough. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool. Cut into squares. Makes 20 cake squares.
Note: Cake may be dusted with powdered sugar if desired.