No one will know that you took a quick-bread-mix shortcut for these simply sublime shortcakes!
Lemon-Poppy Seed Shortcakes
- Prep Time 15 min
- Total 1 hr 45 min
- Servings 9
- Ingredients 7
Ingredients
- 1 box (14.5 oz) Betty Crocker™ Lemon Poppy Seed Muffin & 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
Instructions
-
Step1Heat oven to 375°F. 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.
-
Step2Bake 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.
-
Step3Cut 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.
Nutrition
280
Calories
14 g
Total Fat
4 g
Protein
34 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 125
- 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;Tips from the Betty Crocker Kitchens
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