| 1 | box Betty Crocker® SuperMoist® lemon cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 3/4 | cup lemon pie filling (from 15- to 16-oz can) |
| 2 | containers Betty Crocker® Whipped vanilla frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. |
| 2. | In medium bowl, gently stir pie filling into frosting. |
| 3. | Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator. |
| Follow High Altitude cake mix directions for two 8-inch or 9-inch pans. |
|
| Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow. |
|
| Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles. |
Nutrition Information:
420 ( 160); 18g ( 4 1/2g, 3 1/2g); 50mg; 280mg; 63g ( 0g, 48g); 2g 0%; 0%; 6%; 4% 1 ; 3 ; 0 ; 3 1/2 4