Pockets of Lemon Cake
Source of Recipe
crisco.com
List of Ingredients
- Cake:
- Crisco� No-Stick Baking Spray with Pillsbury� Flour
- 1 (18.25 oz.) pkg. Pillsbury� Moist Supreme� White Cake Mix
- 1 1/4 cups water
- 1/3 cup Crisco� Oil
- 4 egg whites
- Filling:
- 1 (15.75 oz.) can lemon pie filling or 1 (3.4 oz.) lemon instant pudding and pie filling, prepared
- Topping:
- 1 (16 oz.) can Pillsbury� Creamy Supreme� Lemon Creme or Vanilla Frosting
- 1 (8 oz.) container frozen whipped topping, thawed
Instructions
- Heat oven to 350�F. Grease and flour 13x9-inch pan or spray with Crisco� No-Stick Baking Spray.
- Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
- Bake at 350�F. for 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.
- In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.
Final Comments
Makes 16 Servings
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