Pockets Of Lemon Cake

  1. Preheat oven to 350u0b0F Grease and lightly flour a 13 x 9-inch pan.
  2. 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.
  3. Bake 30 to 40 minutes or until edges pull away from pan and top is golden brown (my oven takes 50 minutes). Cool cake in pan for 45 minutes or until completely cooled.
  4. Completely cool cake. Combine frosting and whipped topping in medium bowl; blend well. Spread over cake. Refrigerate.

prep, shortening, flour, cake, white cake, water, vegetable oil, egg whites, fillingone, lemon pie filling, lemon pie filling, frosting, lemon frosting, frozen whipped topping

Taken from www.food.com/recipe/pockets-of-lemon-cake-450006 (may not work)

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