Lemon Lemon Cake
SUBMITTED by Recipechick, Logan
County
“A yummy cake to serve as an Easter
dessert.”
1 box Lemon Cake mix, made
according to pkg. directions
1 (21 oz.) can lemon pie filling
1 (12 oz.) container whipped
topping
Preheat oven to 350 degrees. Make
lemon cake according to package directions. Spread batter in greased
and floured 9 x 13 inch pan. Bake until knife inserted in center
comes out clean. Allow cake to cool completely. Reserve ½ cup lemon
pie filling, spread remaining filling over the cooled cake. In a
medium bowl fold reserved filling into whipped topping. Spread over
pie filling layer. Refrigerate for at least 4
hours before serving.
