Lemon Crème Cake
Pockets of pie filling add a sweet, sensual surprise to this simple dessert. And you don't need a pastry bag or any tricky techniques to whip up this weeknight dessert.
INGREDIENTS | SERVES 12
- 1 18.25-ounce box white cake mix plus ingredients called for on box
- 1 19-ounce can lemon pie filling
- 1 12-ounce tub prepared sour cream icing
- 1 15-ounce tub nondairy whipped topping
Preheat oven to 350°F. Grease and flour 9″ × 13″ pan. Set aside.
Mix batter according to package instructions and pour into pan. Spoon pie filling on top of cake batter in evenly spaced dollops.
Bake according to package instructions. As cake bakes, mix together frosting and whipped topping. Allow cake to cool before frosting.
Feel free to switch out cake mix and pie filling flavors with this recipe. White cake and peach pie filling or chocolate cake and cherry filling are great options — but they're only the beginning. Let your imagination go!