A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!
INGREDIENTS
Cake Layer
- 1 box Betty Crocker™ Super Moist™ white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
Lemon Lime Layer
- 4 eggs, slightly beaten
- 1 1/2 cups sugar
- 1 tablespoon finely grated lemon peel
- 1 tablespoon finely grated lime peel
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
Topping
- 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
- Additional finely grated lemon and lime peels, if desired
DIRECTIONS
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
