Lemon Cake

This lemon cake is a rich, sweet, and zingy poke cake made with lemon cake mix, jello, and pudding and topped with Cool Whip.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings Servings

Calories 164kcal

13.75 ounces Lemon boxed cake mix plus ingredients on the back- oil, water, eggs
3 ounce box lemon gelatin
1 cup hot water
½ cup cold water
3 ounces lemon instant pudding
1 ½ cups milk
8 ounces. cool whip
Optional: Fresh lemons for garnish

Preheat your oven to 350 degrees fahrenheit.
Grease a 9x13 pan with non-stick spray and set aside.
In a large bowl, whisk together cake mix and ingredients according to the box directions.
Pour into your 9x13 inch pan and bake according to box directions.
After baking, allow the cake to cool, then use a straw, the end of a wooden spoon, or other round utensil to poke holes halfway down into the cake.
In a medium bowl, whisk together lemon jello mix and 1 cup hot water, until dissolved. Whisk in ½ cup cold water.
Pour the jello mixture into the holes of your lemon cake.
Cover the pan with foil and move to the refrigerator to set for at least 4 hours, or over night.
To frost, in a large bowl, whisk together pudding and milk. Note that the milk amount used is different from what is suggested on the pudding box.
Add cool whip and whisk to combine.
Use a spatula to frost the cake evenly.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.