Pockets Of Lemon Cake

• CAKE
• 1 (18 1/4 ounce) package pillsbury moist supreme white cake mix
• 1 1/4 cups water
• 1/3 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

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

cake, moist supreme white cake mix, water, cooking oil, egg whites, lemon pie filling, topping, creamy supreme lemon frosting, frozen whipped topping

Taken from www.food.com/recipe/pockets-of-lemon-cake-214954 (may not work)