Annette's StoryThis 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.
pillsbury moist supreme white cake
1 1/4 c
canola or vegetable oil
15oz. lemon pie filling
lemon drops candy, optional
16oz. pillsbury creamy supreme lemon creme frosting
8oz. cool whip lite, thawed
1Heat 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.
3Bake 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.