Monday, March 26, 2012

Lemon Pudding Cake

This cake is a family favorite. It's moist and has a light lemon flavor, perfect for spring.

Lemon Pudding Cake
by Chelsey W.

1 lemon cake mix, and ingredients listed on the box
1 large box of lemon Jello or 2 small boxes
1 large box of Instant lemon pudding or 2 small boxes, milk needed
1 small (8oz) container of whipped topping

Make lemon cake according to package directions. Bake at 350 degrees in a 12x17x1 rimmed sheet pan until done about 15-20 min. Let cake cool. Make lemon Jello according to package directions using 1/2 the water called for. Poke the cake with a large utility fork all over, then pour liquid Jello all over the cake slowly letting it soak in holes. Cover the cake well but you probably won't need all of it. Put cake in the fridge and let Jello set up for about an hour. Make instant lemon pudding according to package directions, spread on top of the cake and return it to the fridge to set up for a while. Spread whipped topping on top of pudding layer of cake and keep in fridge until ready to serve. This is a cold cake.

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