Lemon “Meringue” Cake


  • 1 can (15.75 oz/425 g) lemon flavored pie filling
  • 1   lemon
  • 1 small pkg (9 oz) yellow cake mix or 1⅔ cups (400 mL) from a regular-size package
  • 1   egg
  • 1 container (8 oz/250 mL) sour cream
  • 1 cup (250 mL) sweetened flaked coconut, divided (optional)
  • 1 bag (10 oz/250 g) mini marshmallows (4 cups/1 L)


  1. Place oven rack in middle of oven; preheat broiler. 
  2. Spread pie filling evenly over bottom of Rockcrok® (2.5-qt./2.35-L) Everyday Pan with Small Mix ‘N Scraper®.  
  3. Using Microplane® Zester, zest lemon over Classic Batter Bowl. Add cake mix, egg, sour cream and half of the coconut, if desired, to batter bowl; mix with Small Mix ‘N Scraper® until blended. Pour batter over pie filling. 
  4. Microwave, covered, on HIGH 10-12 minutes or until cake is firm in the center and springs back when pressed.  
  5. Remove Pan from microwave to Stackable Cooling Rack; arrange marshmallows in an even layer over cake. If desired, sprinkle remaining coconut evenly over marshmallows (let the coconut fall between the gaps of the marshmallows).  
  6. Broil 30-60 seconds or until marshmallows are golden brown and coconut begins to toast (watch carefully to avoid over-toasting).  
  7. Remove from broiler to cooling rack. Let stand 5 minutes before serving. Serve warm with Chef’s Spoon.  


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 38 g, Fiber 0 g, Protein 2 g 

Cook's Tips:

Try peach, raspberry or strawberry-flavored pie filling for a fruity twist (omit the lemon zest).  

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