1 package (2 layer) lemon cake
2 cups prepared lemon pudding and pie filling
8 ounces frozen whipped topping; thawed
Bake cake as directed on package in a 10" tube pan.
Cool. Split into 3 layers. Stir pudding until smooth.
Spread 1/3 of filling between layers and on top of cake.
 Frost sides and top with whipped topping. Refrigerate. 

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Lemon Meringue Cake with Strawberries:

Makes 9 servings
2 cups sliced strawberries;
1/4 cup sugar;
1 1/4 cups Gold Medal® all-purpose flour ;
1 cup sugar ;
1/4 cup margarine ;
1/2 cup fat-free (skim) milk ;
1 1/2 teaspoons baking powder ;
1 1/2 teaspoons grated lemon or lime peel ;
1 teaspoon vanilla ;
1/4 teaspoon salt;
2 egg whites or 1/4 cup fat-free cholesterol-free
egg product ;
2 egg whites ;
1/2 cup sugar ;
Stir together strawberries and 1/4 cup sugar.
Cover and refrigerate until serving.
Heat oven to 350ºF. Spray square pan,
9 x 9 x 2 inches, with cooking spray.
Beat flour, 1 cup sugar, the margarine, milk,
baking powder, lemon peel, vanilla, salt and
2 egg whites in large bowl with electric mixer
on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally.
Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted
 in center comes out clean.
Increase oven temperature to 400°F.
Beat 2 egg whites in medium bowl on high speed
until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time;
continue beating until stiff and glossy. Spread over cake.
Bake 8 to 10 minutes or until meringue is light brown.
Cool completely, about 1 hour.
Top each serving with strawberries.