POCKETS OF LEMON CAKE
This recipe was in the Sunday paper a while back along with a coupon for Pillsbury flour. My daughter has made it and it is really good. You can also make cupcakes rather than the 13 x 9 cake.
Provided by Mary K. W.
Categories Dessert
Time 1h54m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Prepare 13 x 9 cake pan (grease and flour) or spray with Crisco 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 at 350 for 30 to 45 minutes or until edges pull away from pan and top is golden brown.
- Allow cake to cool in pan for 45 minutes or until completely cooled.
- In medium bowl, combine frosting and whipped topping, blending well.
- Spread over cooled cake.
- Best if served chilled.
- Store loosely covered in refrigerator.
Nutrition Facts : Calories 228.7, Fat 11.7, SaturatedFat 4.2, Sodium 234, Carbohydrate 28.8, Fiber 0.3, Sugar 21.1, Protein 2.5
LEMON PILLOW CAKE
A make easy white cake from a mix with pockets of lemon filling. Have not tried this yet, but I hope someone beats me to it because it sounds great! Cook time and servings are estimated; check box for actuals.
Provided by Marie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
- Place spoonfuls of lemon pie filling in blobs over batter.
- Bake as directed on box.
- Cake batter covers blobs to create pockets of lemon filling inside.
- Let cool completely.
- Mix together frosting and cool whip and spread on cake.
- Keep refrigerated.
Nutrition Facts : Calories 311.5, Fat 16.4, SaturatedFat 5.9, Cholesterol 31, Sodium 307.1, Carbohydrate 38.5, Fiber 0.4, Sugar 28.2, Protein 3.2
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