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Pockets of Lemon Cake

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Pockets of Lemon Cake
  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 16
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Looking for a luscious dessert? Then check out this lemon cake that can be made ahead of time – the perfect treat for your guests.

Ingredients

Cake

1
(18.25-oz.) pkg. pudding-included white cake mix
1 1/4
cups water
1/4
cup oil
3
egg whites

Filling

1
(15.75-oz.) can lemon pie filling

Topping

1
(16-oz.) can lemon creme frosting
1
(8-oz.) container frozen whipped topping, thawed

Directions

  • 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.
Tips  

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
140
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
6g
30%
)
Cholesterol
0mg
0%
Sodium
310mg
13%
Total Carbohydrate
59g
20%
(
Dietary Fiber
0g
0%
,
Sugars
41g
)
Protein
2g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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