Creamy Lemon Cake


A great cool dessert on a hot day.

Original recipe makes 1 – 9×13 inch pan


1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk

  • PREP

    15 mins

  • COOK

    35 mins


    50 mins


  1. Prepare and bake cake mix according to package directions for a 9×13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
  2. Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.


Calories: 308 kcal
Carbohydrates: 50.6 g
Cholesterol: 13 mg
Fat: 10.3 g
Fiber: 0.3 g
Protein: 4.1 g
Sodium: 468 mg