1-1/4 cups water
1/3 cup Crisco oil
4 egg whites
15.75 oz lemon pie filling
Topping:
16 oz. Pillsbury Creamy Supreme Lemon Frosting
8 oz. container whipped topping (thawed)
Heat oven to 350*. Grease & flour 9 x 13 in pan or spray with Crisco non-stick cooking spray). Prepare cake mix as directed on package, using water, oil, and egg whites. Spread batter in pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake at 350* for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Allow cake to cool for 45 minutes or until completely cooled. In a medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled.
Store loosely cover in refrigerator.
Submitted by Janice H.
