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Pockets of Lemon Cake


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Member since 2007

Serves | Prep Time | Cook Time 40

Ingredients

CRISCO® No-Stick Flour Spray

Cake
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

Frosting
1 (16 oz.) can PILLSBURY® Creamy Supreme® Lemon Frosting
1 (8 oz.) container frozen whipped topping, thawed


Heat oven to 350°F. Grease and flour 13x9-inch pan or spray with CRISCO® No-Stick Flour 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. Best if served chilled. Store loosely covered in refrigerator.


Pairs Well With


Notes

This is a good summer cake and a favorite of mine for summer potlucks and picnics.

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