Pockets of Lemon Cake

Looking for a luscious dessert? Then check out this lemon cake that can be made ahead of time – the perfect treat for your guests. MORE+ LESS-

By Pillsbury Kitchens

February 4, 2011

Cake

(18.25-oz.) pkg. pudding-included white cake mix

1 1/4

cups water

1/4

cup oil

egg whites

(15.75-oz.) can lemon pie filling

(16-oz.) can lemon creme frosting

(8-oz.) container frozen whipped topping, thawed

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1

Heat oven to 350°F. Grease and flour 13x9-inch pan or spray with nonstick cooking 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.
2

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.
3

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

Lemon pie filling throughout the cake and lemon frosting provide lots of flavor for lemon lovers. The spoonfuls of lemon filling remain on the top of the cake, but sink during baking, giving the top a quilted appearance.
Prepare this cake a day in advance. Store it, covered, in the refrigerator.
Dress up the top of this luscious cake with twists of lemon zest or tiny wedges of lemon-slice candies.