Pockets of Lemon Cake

READY IN: 1hr 54mins
Recipe by Mary K. W.

This recipe was in the Sunday paper a while back along with a coupon for Pillsbury flour. My daughter has made it and it is really good. You can also make cupcakes rather than the 13 x 9 cake.

Top Review by Fancy

This is one of my favorite cake recipes to make in the spring and summer. Easy to make & there's rarely a leftover piece when I bring it to a party. I will admit, I usually don't use all of the lemon filling since it can be a little too much for some. Excellent cake....even my "picky" niece & nephew love this one. Thanks Mary!

Ingredients Nutrition

  • CAKE

  • 1 (18 1/4 ounce) packagepillsbury moist supreme white cake mix
  • 1 14 cups water
  • 13 cup Crisco cooking oil
  • 4 egg whites
  • 1 (21 ounce) can lemon pie filling

  • 1 (16 ounce) canpillsbury creamy supreme lemon frosting
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Preheat oven to 350. Prepare 13 x 9 cake pan (grease and flour) or spray with Crisco No-Stick Cooking Spray).
  2. Prepare cake mix as directed on package, using water, oil and egg whites.
  3. Spread batter in prepared pan.
  4. Drop pie filling by heaping teaspoonfuls evenly onto batter.
  5. Bake at 350 for 30 to 45 minutes or until edges pull away from pan and top is golden brown.
  6. Allow cake to cool in pan for 45 minutes or until completely cooled.
  7. In medium bowl, combine frosting and whipped topping, blending well.
  8. Spread over cooled cake.
  9. Best if served chilled.
  10. Store loosely covered in refrigerator.

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