Lemon Pillow Cake by Kate

Recipe by Nana Lee
READY IN: 55mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/2 ounce) white cake mix
  • 2
    eggs (see NOTE)
  • 13
    cup oil (see NOTE)
  • 1 14
    cups water (see NOTE)
  • 1
    (21 ounce) can lemon pie filling
  • FROSTING
  • 1
    (16 ounce) can ready to spread lemon frosting
  • 1
    (8 ounce) container Cool Whip

DIRECTIONS

  • NOTE:
  • The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
  • CAKE:
  • Mix cake as directed on box and pour into a 9x13 pan.
  • Place spoonful of lemon pie filling in blobs over batter.
  • Bake as directed on the box.
  • Let cool completely.
  • Cake batter covers blobs, so there will be pockets of lemony filling inside.
  • FROSTING:
  • Mix frosting and Cool Whip together and spread on cake.
  • This cake needs to be kept refrigerated.