Pockets of Lemon Cake

Submitted 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."

 

• Ready In: 1hr 54mins
• Ingredients: 7
• Serves: 16

ingredients

• CAKE

• 1 (18 1/4 ounce) package pillsbury moist supreme white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup Crisco cooking oil
• 4 egg whites
• 1 (21 ounce) can lemon pie filling

• TOPPING

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

directions

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.

Reviews

[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!

 

[SusieQusie]

I've made variations of this cake before so I knew it was going to be *great*! I was a little confused by the can size listed for the lemon pie filling; all I've ever seen is 21 ounces (1.3 pounds) and that's what I used. After dolloping in it, I swirled it a little so my "pockets" weren't quite so big. Opted not to frost this time - just chilled it and ate it straight up. Thanks for posting!