Pockets of Lemon Cake

1 box Pillsbury Moist Supreme White Cake Mix
1 1/4 C. water
1/3 C. Cisco Oil
4 egg whites
1 can (15.75 oz.) lemon pie filling

1 can (16 oz.) Pillsbury Creamy Supreme Lemon Frosting
1 container (8 oz.) frozen whipped topping, thawed (Cool Whip or the like)

Heat oven to 350 degrees. Prepare 13 x 9 cake pan (grease and flour, or spray with Crisco No-Stick Cooking Spray). Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto the patter. Bake at 350 degrees for 30-40 mins. or until edges pull away from pan and top is golden brown. Allow cake to cool in pan for 45 mins. or until completely cooled. In medium bowl, combine room temperature frosting and whipped topping; blend well. Spread over cooled cake. Best if served chilled. Store loosely covered in refrigerator.