Lemon Cake With Lemon Pockets WaHa Style

Lemon Cake With Lemon Pockets WaHa Style

Wa-Ha K
Edited on Jul 28, 2006

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.


1 box of moist white cake mix
1 1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 can (15.75 oz.) lemon pudding/pie filling

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


Heat oven to 350 deg. Grease and flour a 9"x13" pan or spray with no stick spray.
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.
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

Not a NESTLÉ®-tested recipe.

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