Pockets of Lemon Cake
Cake: 1 white cake mix.
Filling: 1 (3.4 oz.) box lemon instant pudding & pie filling, prepared
Frosting: 1 (16 oz.) can lemon or vanilla frosting and 1 (8 oz.) container frozen whipped topping, thawed
Preparation: Preheat oven to 350 degrees. Spray a 13X9 inch pan with flour no-stick baking spray. Prepare cake mix as directed on package. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.
Bake 30 to 40 minutes or until edges pull away from pan and top is golden. Cool cake in pan for 45 minutes or until completely cooled.
Combine frosting and whipped topping in medium bowl; blend well. Spread over cooled cake. Refrigerate any leftovers.
It doesn't get much easier than that, and that picture is making me hungry. :o)