Ingredients
* 1 package lemon cake mix (regular size)
* 1-1/3 cups water
* 3/4 cup egg substitute
* 1/3 cup unsweetened applesauce
* 3 tablespoons poppy seeds
* FILLING:
* 1 package (8 ounces) reduced-fat cream cheese
* 1/2 cup confectioners' sugar
* 1 can (15-3/4 ounces) lemon pie filling
* TOPPING:
* 1/3 cup packed brown sugar
* 1/4 cup chopped pecans
* 3 tablespoons all-purpose flour
* 4-1/2 teaspoons butter, melted
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon vanilla extract
* GLAZE:
* 1/2 cup confectioners' sugar
* 4 teaspoons lemon juice
Directions
* In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan.
* In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter.
* Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
* Combine glaze ingredients; drizzle over cake. Refrigerate leftovers. Yield: 18 servings.
