STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is made using a boxed cake mix. The recipe is from my friend Kate in KY, and these are her comments: "This recipe was posted by my friend Star on the TOH BB. The cake is wonderful. I actually made it into cupcakes, and they were a hit. I placed a 'blob' of lemon pudding on the top but not touching the sides and then put just a really thin layer of batter over that. I suggest the foil cupcake liners."”
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) canready to spread lemon frosting
  • 1 (8 ounce) container Cool Whip

Directions

  1. NOTE:
  2. 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.
  3. CAKE:
  4. Mix cake as directed on box and pour into a 9x13 pan.
  5. Place spoonful of lemon pie filling in blobs over batter.
  6. Bake as directed on the box.
  7. Let cool completely.
  8. Cake batter covers blobs, so there will be pockets of lemony filling inside.
  9. FROSTING:
  10. Mix frosting and Cool Whip together and spread on cake.
  11. This cake needs to be kept refrigerated.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: