Ingredientes para Pockets Of Lemon Cake
- 1 (18.25 ounce) package lemon cake mix
- 1 1/3 cups water
- 1/3 cup cooking oil
- 3 egg whites
- 1 (21 ounce) can lemon pie filling
- 1 (16 ounce) container lemon frosting
- 1 (8 ounce) container frozen whipped topping, thawed
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pockets Of Lemon Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pockets Of Lemon Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan, or line a muffin tin with paper liners.
- Prepare your favorite lemon cake mix according to package directions, using water, oil, and egg whites (usually 1 box, water as specified, 1/3 cup oil, 3 egg whites).
- Pour batter evenly into the prepared pan or muffin tin, filling each liner about 2/3 full.
- Drop 1-2 tablespoons of lemon pie filling evenly onto the batter, creating pockets of lemon deliciousness. (Adjust amount depending on size of pan and desired intensity)
- Bake for 30-45 minutes for a 13x9 pan, or 18-22 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for at least 45 minutes before frosting.
- In a medium bowl, combine your favorite lemon frosting (about 1 cup) with 8 ounces of whipped topping, mixing until smooth and fluffy.
- Spread the frosting evenly over the completely cooled cake.
- For best flavor, chill the cake for at least 30 minutes before serving.
- Store loosely covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
84g
Fat
21g
Carbs
9g
