Pockets of Lemon Cake

This cake is a perfect summer dessert!  I've been making it for years, but recently rediscovered it to make for our housewarming party.  Everyone loved it so much, there wasn't time to get a photo!

I cut this recipe out of a Pillsbury ad.

Pockets of Lemon Cake

Cake

1 package white cake mix
1 1/4 water
1/3 cup oil
4 egg whites (to keep the cake white)
1 can lemon pie filling (I always make instant lemon pudding* instead)

Topping

1 can lemon frosting
1 container Cool Whip, thawed

Heat oven to 350.  Prepare 13x9 cake pan (grease and flour or spray with cooking spray).  Prepare cake mix as directed using the above measurements of water, oil, and egg whites.  Spread batter into prepared pan.  Drop the pie filling or pudding by heaping teasponfuls evenly onto batter (I usually end up with four rows of three).  Bake 30-40 minutes or until edges pull away from pan and top is golden brown.  Allow cake to cool in pan for 45 minutes or until completely cooled.

Mix lemon frosting and Cool Whip, blend well.  Spread over cooled cake.  Serve cake chilled.

* We drink 1% milk, which doesn't make good pudding --  it comes out too thin.  The box calls for 2 cups of milk, so I always use 1 1/2 cups instead, to make it thicker, instead of buying a small container of whole milk just to make the pudding.