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Pockets of Lemon Cake

2016-08-08
  • Servings: 16
  • Prep Time: 20m
  • Cook Time: 40m
janet

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Nutritional Info

This information is per serving.

  • Calories

    295

  • Total Fat

    13 g

  • Saturated Fat

    3 g

  • Cholesterol

    0 mg

  • Sodium

    264 mg

  • Potassium

    103 mg

  • Carbohydrates

    40 g

  • Dietary Fiber

    0 g

  • Sugars

    31 g

  • Protein

    7 g

Ingredients

  • 1 Pillsbury White Cake Mix
  • 1-1/4 cup water
  • 1/3 cup oil
  • 4 egg whites
  • 1 can (15.75 ounces) lemon pie filling or box of lemon pudding/pie filling, prepared according to package directions

Ingredients (frosting)

1 can lemon frosting

1 container (8 ounces) Cool Whip

Method

Step 1

Grease and flour a 13-in. x 9-in. pan. Prepare cake mix according to directions using water, oil and egg whites. Pour batter into pan.

Step 2

Drop pie filling by teaspoon evenly over batter. If using prepared lemon pudding mix you will only need about 1/2 of it.

Step 3

Bake at 350° for 30 to 40 minutes, until edges pull away from pan. Cool completely.

Step 4

Combine frosting and Cool Whip (I only use about half of each instead of the full container). Spread over cake. Chill until serving.

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