1 pkg. Duncan Hines lemon Supreme Deluxe cake mix
1 regular size pkg. lemon pudding and pie filling
2 egg whites
1/4 c. sugar

Using 8-inch round layer cake pans, make and cool cake as directed on the label. Cook lemon pudding and pie filling as directed for pie filling. Cool 30 minutes; stir several times. Beat egg whites until frothy; gradually add sugar; beat until stiff, but not dry. Split each cake layer into 2 thin layers. Stack on cookie sheet or ovenproof plate; spread lemon pudding between layers and on top of cake. Spread meringue around sides of cake.

Bake at 450°F for about 5 minutes, until light brown. Cool to room temperature before serving. Store cake in the refrigerator.