Lemon Pillow Cake By Kate Recipes

LEMON PILLOW CAKE

A make easy white cake from a mix with pockets of lemon filling. Have not tried this yet, but I hope someone beats me to it because it sounds great! Cook time and servings are estimated; check box for actuals.

Provided by Marie

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Lemon Pillow Cake image

Steps:

Mix cake as directed on box and pour into a greased and floured 13 x 9 pan.
Place spoonfuls of lemon pie filling in blobs over batter.
Bake as directed on box.
Cake batter covers blobs to create pockets of lemon filling inside.
Let cool completely.
Mix together frosting and cool whip and spread on cake.
Keep refrigerated.

Nutrition Facts : Calories 311.5, Fat 16.4, SaturatedFat 5.9, Cholesterol 31, Sodium 307.1, Carbohydrate 38.5, Fiber 0.4, Sugar 28.2, Protein 3.2

Ingredients

1 white cake mix
2 eggs (or per cake mix directions)
1/3 cup oil (or per cake mix directions)
1 cup water (or per cake mix directions)
1 (21 ounce) can lemon flavor pudding and pie filling
1 (16 ounce) container ready to spread lemon frosting
1 (8 ounce) container Cool Whip

LEMON PILLOW CAKE BY KATE

This is made using a boxed cake mix. The recipe is from my friend Kate in KY, and these are her comments: "This recipe was posted by my friend Star on the TOH BB. The cake is wonderful. I actually made it into cupcakes, and they were a hit. I placed a 'blob' of lemon pudding on the top but not touching the sides and then put just a really thin layer of batter over that. I suggest the foil cupcake liners."

Provided by Nana Lee

Categories Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 7

Lemon Pillow Cake by Kate image

Steps:

NOTE:.
The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
CAKE:.
Mix cake as directed on box and pour into a 9x13 pan.
Place spoonful of lemon pie filling in blobs over batter.
Bake as directed on the box.
Let cool completely.
Cake batter covers blobs, so there will be pockets of lemony filling inside.
FROSTING:.
Mix frosting and Cool Whip together and spread on cake.
This cake needs to be kept refrigerated.

Ingredients

1 (18 1/2 ounce) white cake mix
2 eggs (see NOTE)
1/3 cup oil (see NOTE)
1 1/4 cups water (see NOTE)
1 (21 ounce) can lemon pie filling
1 (16 ounce) can ready to spread lemon frosting
1 (8 ounce) container Cool Whip

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