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Lemon-Poppy Seed Shortcakes
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Elevate shortcakes with a quick-bread-mix hack for irresistible treats!
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:
  • Preheat the oven to 375°F. Grease the bottom of a square pan (9x9x2 or 8x8x2 inches). In a medium bowl, mix quick bread mix, water, oil, and eggs until well blended (batter may be slightly lumpy). Spread the batter in the pan.
  • - Bake in a 9-inch pan for 25-30 minutes or 8-inch pan for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely for about 1 hour. While cooling, prepare pudding mix as directed on package for pie filling, using milk, and refrigerate.
  • Slice the cake into 9 pieces and gently remove them from the pan. Cut each piece in half horizontally and generously fill each with 1 heaping tablespoon of lemon filling. Finish by topping the shortcakes with whipped cream.

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