Pockets of Lemon Cake

Pockets of Lemon Cake

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  • Prep Time


  • Total Time


  • Servings



  • Pillsbury® Baking Spray with Flour

  • CAKE

  • 1

    package Pillsbury® Moist Supreme® Classic White Premium Cake Mix

  • cups water

  • cup Crisco® Pure Vegetable Oil

  • 4

    large egg whites


  • 1

    (15.75 oz.) can lemon pie filling or 1 (3.4 oz.) lemon instant pudding and pie filling, prepared


  • 1

    (16 oz.) can Pillsbury® Creamy Supreme® Lemon Flavored Frosting

  • OR Pillsbury® Creamy Supreme® Vanilla Flavored Frosting

  • 1

    (8 oz.) container frozen whipped topping, thawed


HEAT oven to 350°F. 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.


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