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Pockets of Lemon Cake

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By Pillsbury Kitchens
Updated Aug 9, 2023
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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.

Pockets of Lemon Cake

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Ingredients 7
  • Servings 16
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Ingredients

Cake

  • 1 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

Nutrition

380 Calories
15g Total Fat
2g Protein
59g Total Carbohydrate
41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
140
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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