Lemon Pocket Cake
Lemon pie filling swirled into perfect little pockets inside of decadent white cake topped in a light and fluffy lemon frosting.
Servings: 15 servings
Calories: 331kcal
Ingredients
- 1 white cake mix for 9x13-inch cake and ingredients in package directions
- 21 ounce can lemon pie filling
- 16 ounce jar lemon frosting
- 2 cups whipped topping thawed
Instructions
- Preheat oven to 350ºF.
- Prepare cake batter according to package directions.
- Transfer batter to a greased 9x13-inch cake pan.
- Using a small spoon, drop dollops of lemon pie filling into the batter.
- Bake for 30-45 minutes or until edges are golden brown and pull away from the pan.
- Allow cake to cool completely.
- In a medium mixing bowl, beat lemon frosting and whipped topping together.
- Spread frosting over top of cake.
- Cut and serve.
Nutrition
Calories: 331kcal | Carbohydrates: 64g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 400mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 7IU | Calcium: 83mg | Iron: 1mg