Pockets of Lemon Cake

By Dglmedia

Ingredients

• Crisco® Flour No-Stick Spray
• CAKE
• 1 (18.25 oz.) Pillsbury® White Cake
• 1 1/4 cups water
• 1/3 cup Crisco® Pure Vegetable Oil
• 4 large egg whites
• FILLING
• 1 (15.75 oz.) can lemon pie filling or 1 (3.4 oz.) lemon instant pudding and pie filling, prepared
• FROSTING
• 1 (16 oz.) can Pillsbury® Lemon Frosting
• OR Pillsbury® Vanilla Frosting
• 1 (8 oz.) container frozen whipped topping, thawed

Details

Servings 16
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1.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.

2.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.

3.COMBINE frosting and whipped topping in medium bowl; blend well. Spread over cooled cake.