In my early twenties I was working a second job doing inventory at a local grocery store. I was assigned to inventory the baking isle and discovered ready made pie filling. Yeah! Up until that moment I had no idea. The lemon really stuck in my mind because when I was a child my mom used to buy the lemon Bundt cake mix, it had a wonderful lemon filling. Back then there where several flavors of Bundt cake mixes, all with fill -ng that baked in the center - delicious!
Back to my early twenties-
For a food day at work (my daytime job) - short on time because of my second job, I decided to try this out. It was a success and is still one of my most requested recipes.
1 Lemon cake mix + ingredients to prepare cake (I buy whatever brand is on sale)
1 can Wilderness Lemon Pie Filling
1 8 oz Cool whip, thawed
|bake cake as directed for 2 - 9" pans (a 9" x 13" pan also works). Cool completely.|
|Place first layer on serving dish.|
|Spread half of lemon pie filling on top.|
|Top with remaining cake layer and remaining pie filling.|
|Stir thawed Cool Whip and spread over entire cake starting on the top.|
|Chill before serving.|
|Serve chilled. This cake is light, moist and EASY. Great for Spring and Summer.|
If you use a 9" x 13" pan spread the pie filling on top, then the Cool Whip.
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