Lemon Macademia Cake

Cooking Instructions

Stir the lemon peel into the cake batter and pour the batter into two 9-inch round cake pans per the package directions; sprinkle 1/4 cup chopped nuts over the top of each and bake according to the package directions. When cooled completely, unmold 1 cake layer onto a serving plate. Reserve 1/2 cup of the lemon pie filling and place the remaining pie filling in a medium-sized bowl; add 1/2 cup chopped nuts and spread over the cake layer. Top with the second cake layer and spoon the reserved lemon pie filling in the center of the top layer; chill. in a medium-sized bowl, with an electric beater on medium speed, beat the cream and sugar until stiff peaks form. Frost the sides of the cake and frost around the filling on the top of the cake. Sprinkle with the remaining chopped nuts and chill for at least 2 hours. Serve, or cover loosely and keep chilled until ready to serve.