Lemon Drop Cake-Annette's

Annette W. Recipe

By Annette W. greeneyez

This recipe is often referred to as "Pockets of Lemon" cake. One of the members here was looking for it and I knew I had it somewhere among my 100s of un-posted recipes. This was number 2 today of going through and finding something for someone on the site out of my own personal collections. Nothing brings back memories more than seeing older recipes or stumbling across one I used to make with one of my grandmas.

I am a lemon cake lover! If you are too you will love this cake. On the back of my recipe card in grandmas writing it said "Lemon Drop Cake" so that is what I'm calling it here.


Recipe Rating:
 4 Ratings
Serves:
12-16
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE
1 box
pillsbury moist supreme white cake
1 1/4 c
water
1/3 c
canola or vegetable oil
1 can(s)
15oz. lemon pie filling
4
egg whites
lemon drops candy, optional
FROSTING
1 can(s)
16oz. pillsbury creamy supreme lemon creme frosting
1 pkg
8oz. cool whip lite, thawed
Janet Tharpe

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Directions Step-By-Step

1
Heat oven to 350°. Grease 13 x 9 inch pan by spraying with cooking spray. Prepare cake mix as directed on package using water, oil,and egg whites.
2
Spread batter in greased pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
3
Bake for 30-40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.
4
In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake. Put the a few lemon drops in a zip log bag and use a rolling pin or rubber mallet to crush them. Sprinkle them on top of the cake. Place a few whole lemon drops around on top as well if desired. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American