Pockets of Lemon Cake

Recipe by Mary K. W.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 54mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • CAKE
  • 1
    (18 1/4 ounce) package pillsbury moist supreme white cake mix
  • 1 14
    cups water
  • 13
    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
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DIRECTIONS

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