Dessert

Pockets of Lemon Cake is for Dessert.

Pockets of Lemon Cake takes 60 minutes to prepare.

Pockets of Lemon Cake takes 40 minutes to cook.

Pockets of Lemon Cake makes 15 servings.

The ingredients for Pockets of Lemon Cake are:

Crisco Original No-Stick Cooking Spray
1 (18.25 oz) pkg Pillsbury Moist Supreme
White Cake
1 1/4 cups water
1/3 cup Crisco oil (canola)
4 egg whites
1 (15.75 oz) can lemon pie filling
1 (16 oz) can Pillsbury Creamy Supreme
Lemon Creme frosting
1 (8 oz) container frozen lite whipped topping,
thawed

Here is how you make Pockets of Lemon Cake:

Heat oven to 350 degrees. Grease 13 x 9 inch pan by spraying with cooking spray. Prepare cake mix as directed on package using water, oil,and egg whites. Spread batter in greased pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.Bake at 350 degrees for 30-40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled. In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.Number of Servings: 15Recipe submitted by SparkPeople user CONLONC.

The nutritional information for Pockets of Lemon Cake is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 362.6

• Total Fat: 15.8 g
• Cholesterol: 56.7 mg
• Sodium: 262.6 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 0.3 g
• Protein: 3.2 g