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Lemon-Poppy Seed Shortcakes

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Lemon-Poppy Seed Shortcakes
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 9
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No one will know that you took a quick-bread-mix shortcut for these simply sublime shortcakes!

Ingredients

1
package Betty Crocker™ lemon-poppy seed quick bread mix
3/4
cup water
3
tablespoons vegetable oil
2
eggs
1
package (4-serving size) lemon instant pudding and pie filling mix
1 3/4
cups milk
1
container (8 ounces) frozen whipped topping, thawed

Directions

  • 1 Heat oven to 375ºF. Grease bottom only of square pan, 9x9x2 or 8x8x2 inches. Stir quick bread mix, water, oil and eggs in medium bowl until well blended (batter may be slightly lumpy). Spread in pan.
  • 2 Bake 9-inch pan 25 to 30 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, make pudding mix as directed on package for pie filling, using milk; refrigrate.
  • 3 Cut cake into 9 pieces; carefully remove from pan. Split each piece horizontally. Fill each with 1 heaping tablespoon lemon filling. Top shortcakes with whipped topping.
Tips  

A few fresh blueberries add a spot of color--and a burst of flavor--to these luscious shortcakes.

How do your shortcakes stack up? For taller shortcakes, use an 8-inch pan; for shorter shortcakes, use a 9-inch pan.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
125
)
Daily Value
Total Fat
14 g
(
Saturated Fat
7 g
)
Cholesterol
50 mg
Sodium
320 mg
Potassium
110 mg
Total Carbohydrate
34 g
(
Dietary Fiber
0g
)
Protein
4 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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