Lemon Drop Cake-Annette's

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.

Rating:

★★★★★ 4 votes

Comments:

39 Comments

Serves:

12-16

Cook:

40 Min

Method:

Bake

Ingredients

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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
1 can(s): 16oz. pillsbury creamy supreme lemon creme frosting
1 pkg: 8oz. cool whip lite, thawed

How to Make Lemon Drop Cake-Annette's

Step-by-Step

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.
2Spread batter in greased pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
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.
4In 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!