Lemon Pillow Cake By Kate

• 1 (18 1/2 ounce) white cake mix
• 2 eggs (see NOTE)
• 1/3 cup oil (see NOTE)
• 1 1/4 cups water (see NOTE)
• 1 (21 ounce) can lemon pie filling
• FROSTING
• 1 (16 ounce) can ready to spread lemon frosting
• 1 (8 ounce) container Cool Whip

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.

white cake, eggs, oil, water, lemon pie filling, frosting, lemon frosting

Taken from www.food.com/recipe/lemon-pillow-cake-by-kate-201169 (may not work)