Pockets of Lemon Cake
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
-
PAN PREP
- shortening
- flour
-
CAKE
- 517.37 g packaged white cake mix
- 295.73 ml water
- 78.78 ml vegetable oil
- 4 large egg whites
-
FILLING
- 446.50 g can lemon pie filling
-
FROSTING
- 453.59 g can lemon frosting or 453.59 g can vanilla frosting
- 226.79 g container frozen whipped topping, thawed
directions
- Preheat oven to 350°F Grease and lightly flour a 13 x 9-inch pan.
- 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 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.
- Completely cool cake. Combine frosting and whipped topping in medium bowl; blend well. Spread over cake. Refrigerate.
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Reviews
-
Even though I made this to share with a weekly group we attend, I made it especially because I do love lemon! So, I used the can of lemon pie filling AND the lemon frosting, as well as adding almost a teaspoon of lemon zest to the frosting! Great, great, great! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!