Lemon Delight Cake

• 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
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup confectioners' sugar
• 1 can (15-3/4 ounces) lemon pie filling
• 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
• 1/2 cup confectioners' sugar
• 4 teaspoons lemon juice

1. 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.
2. 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.
3. Combine topping ingredients; sprinkle over batter. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. Combine glaze ingredients; drizzle over cake. Refrigerate leftovers.

lemon cake, water, egg substitute, unsweetened applesauce, poppy seeds, cream cheese, sugar, lemon pie filling, brown sugar, pecans, allpurpose, butter, ground cinnamon, vanilla, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-delight-cake/ (may not work)