One of the biggest blessings for me since I started this website has been all the amazing people I’ve had a chance to get to know. Food. It really brings folks together, doesn’t it? It doesn’t matter where you’re from or what kind of food you cook. We all gotta eat, right? And occasionally, I get emails from readers who would like to share a favorite family recipe with me. I love when y’all take the time to share special recipes with me. Especially when a special memory is attached. Honestly, I wish I had more time because I have a stack of recipes that I am really wanting to try. Y’all are some good cooks!
I had the good fortune of receiving this next recipe from Country Cook reader, Cynthia Brandon. I must have accidentally deleted the email Cynthia sent me, or else I would let y’all know where Cynthia is from. Cynthia, if you’re reading this, give me a holler! I had this recipe printed out and in my stack of recipes for months now and finally had a chance to make it recently. I just love anything lemon (and many of you are aware of my love for making fun cakes with boxed cake mixes). So this was a match made in heaven. And lemon cakes are just made for summer.
1 oz box vanilla cake mix 18.25 .
ingredients needed to make cake (eggs oil and water)
1 oz can lemon pie filling 15.75 .
1 tub lemon flavored frosting
1 tub whipped topping thawed, 8oz., COOL WHIP
Preheat oven to 350F degrees.
Spray a 9 x 13 baking dish with nonstick cooking spray.
Prepare cake mix as directed on the back of the box.
Pour batter into baking dish.
Place spoonfuls of lemon pie filling all over the batter.
Take a knife and swirl it all around to help evenly distribute it better.
Bake at 350F degrees (in center rack) for about 35-40 minutes until cake springs back to the touch and isn’t jiggly in the center.
Let cake cool completely before proceeding to the next step.
In a bowl, combine lemon flavored frosting with whipped topping.
Mix until thoroughly combined.
Spread frosting over cooled cake.