Pockets Of Lemon Cake

Total Time: 1 hr 54 mins Preparation Time: 15 mins Cook Time: 1 hr 39 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package pillsbury moist supreme cake mix
• 1 1/4 cups water
• 1/3 cup crisco cooking oil
• 4 egg whites
• 1 (21 ounce) can lemon pie filling
• 1 (16 ounce) can pillsbury creamy supreme lemon frosting
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

• 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.