Pie Cake (Chocolate or Lemon)

I just love that fun name!

My sis-in-love shared this easy recipe with me over 30 years ago.  In combing through a lot of old recipes recently, I came across this one and knew I needed to share it on the blog.

The crust is made with a cake mix...then it's topped with a can of pudding...then a layer of Cool Whip or meringue.

Simple, delicious and Deliciously Simple! 

(Be sure to read through the whole recipe before mixing

because there are options)

PIE CAKE

Crust: 

1 (18 ozs) lemon or chocolate cake mix

5 Tb. butter

3 egg yolks

1 c. coconut 

(if you don't care for coconut, add nuts, or omit)

Preheat oven to 350*. 

Mix cake mix, butter, egg yolks and coconut until crumbly. (It seems dry, but keep mixing and it will blend). Press in ungreased 9" X 13" pan.  Bake 10 minutes; cool to room temperature. 

(If you're using Cool Whip instead of meringue, bake 20 minutes)

Pudding Layer: 

1 (22 ozs) can (same flavor as cake mix) pudding and pie filling

(or substitute 2 sm. boxes (sugar free) instant pudding mixed with 2 c. milk...let stand until thickened)

Spread pudding over cooled crust. Top with 8 - ozs. Cool Whip or top with meringue (only if using canned pudding). (I sprinkled toasted coconut over Cool Whip.)

Meringue: 

3 egg whites

1/2 c. sugar 

Beat egg whites until stiff; gradually add sugar and beat until dissolved. Top pudding with meringue. Bake 15 minutes or until light brown. 

Chill until ready to serve.

Linked to Thursday's Treasures
Weekend Potluck
Meal Plan Monday