Pockets Of Lemon Cake Recipes

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POCKETS OF LEMON CAKE



Pockets of Lemon Cake image

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

1 (18 1/4 ounce) package pillsbury moist supreme white cake mix
1 1/4 cups water
1/3 cup Crisco cooking oil
4 egg whites
1 (21 ounce) can lemon pie filling
1 (16 ounce) can pillsbury creamy supreme lemon frosting
1 (8 ounce) container frozen whipped topping, thawed

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



Lemon Pillow Cake image

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

1 white cake mix
2 eggs (or per cake mix directions)
1/3 cup oil (or per cake mix directions)
1 cup water (or per cake mix directions)
1 (21 ounce) can lemon flavor pudding and pie filling
1 (16 ounce) container ready to spread lemon frosting
1 (8 ounce) container Cool Whip

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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