You get a burst of lemon pie filling hidden within this cake. And it's topped with a creamy lemon frosting. Very good and easy to make using a boxed mix.
Heat oven to 350 deg. Grease and flour a 9"x13" pan or spray with no stick spray.CAKE:Prepare mix as directed on box, using water, oil and egg whites. Spread batter into prepared pan. Drop the pudding/pie filling by heaping teaspoonfuls evenly over the batter. (do not mix it into batter). Bake for 30-40 min. or until edges begin to pull away from pan and top is golden. Check for doneness by inserting a toothpick or knife in center of cake. Allow to cool in pan for 45 minutes or until completely cooled.FROSTING:In a med. bowl, combine frosting and whipped topping. Blend well. Spread over the cooled cake. Store loosely covered in fridge. Best if chilled when served. Serves 16
A nice fluffy refreshing dessert.
Mix graham cracker crumbs and melted butter together. Pack 2/3 of mixture on bottom and sides of a 8x13x2 pan. Set aside. Dissolved jello in boiling water. Chill until slightly thicked. Cream together cream cheese, sugar and vanilla; add gelatin and blendwell. Fold in stiffly whipped Carnation. Add pineapple. Pour filling into pan and sprinkle with remaing crumbs. Chill several hours or overnight.
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