Pockets Of Lemon Cake
- Pillsbury Baking Spray with Flour
- 1 package Pillsbury Moist Supreme White Premium Cake Mix
- 1 1/4 cups water
- 1/3 cup Crisco Pure Vegetable Oil
- 4 large egg whites
- 15 3/4 ounces lemon pie filling or 1, 3.4 oz. lemon instant pudding and pie filling, prepared
- 16 ounces PillsburyTM Creamy Supreme(R) Vanilla Flavored Frosting PillsburyTM Creamy Supreme(R) Lemon Flavored Frosting
- 8 ounces frozen whipped topping thawed
- HEAT oven to 350u0b0F. Coat a 13 x 9-inch pan with flour no-stick cooking spray. 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.
- COMBINE frosting and whipped topping in medium bowl; blend well. Spread over cooled cake.
baking spray, moist supreme white premium cake mix, water, vegetable oil, egg whites, lemon pie filling, vanilla, frozen whipped topping thawed
Taken from www.yummly.com/recipe/Pockets-of-Lemon-Cake-2706075 (may not work)