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Recipe: Pockets of Lemon Cake (using cake mix and lemon pie filling)

Desserts - Cakes
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POCKETS OF LEMON CAKE

FOR THE CAKE:
1 (18.25 oz.) pkg. Pillsbury Moist Supreme White Cake Mix
1 1/4 cups water
1/4 cup oil
3 egg whites
FOR THE FILLING:
1 (15.75 oz.) can lemon pie filling
FOR THE TOPPING:
1 (16 oz.) can Pillsbury Creamy Supreme Lemon Creme Frosting
1 (8 oz.) container frozen whipped topping, thawed.

Heat oven to 350 degrees F. Grease and flour 13 x 9 inch pan or spray with non-stick cooking spray.

Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.

Bake at 350 degrees for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

Makes 16 servings
Source: Pillsbury
MsgID: 0223784
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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