Pockets of Lemon Cake
1 1/4 cups water
4 large egg whites
1 (15.75 oz.) can lemon pie filling or 1 (3.4 oz.) lemon instant pudding and pie filling, prepared
1 (16 oz.) can
OR null null Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
1 (8 oz.) container frozen whipped topping, thawed
HEAT oven to 350°F. Coat a 13 x 9-inch pan with flour no-stick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
BAKE 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.
COMBINE frosting and whipped topping in medium bowl; blend well. Spread over cooled cake.
Serving Size (1 slice, 1/16 of cake), Calories 370 (Calories from Fat 140), Total Fat 16g (Saturated Fat 6g, Trans Fat 2g), Cholesterol mg, Sodium 370mg, Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 36g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.