Summer is here — and so is the heat! So our thoughts naturally turn to recipes that are refreshing, easy and great to share with friends on those picnics, bbq afternoons and potlucks — what better to share than a bright lively (and easy!) Lemon Jello pudding cake! And, since it can be made a day or two before your event, it leaves you more time to enjoy yourself on that relaxed fun day.
It’s easy to toss together since you’re using a simple lemon cake mix to make the cake layers, and the filling and frosting have pudding and Jello to give it that inner-child pleasing creamy texture.
Sweet, tangy, tart and fresh, this memorable cake will have your potluck friends or out-of-town guests asking you for your “secret recipe.” Well, if you want to share your secret, here it is:
- 1 pkg lemon cake mix
- 1 C hot water
- 2 pkg lemon flavored Jello mix (3 ounce)
- 1 pkg lemon instant pudding mix (3 ounce)
- 1 C milk
- 1 container whipped topping (thawed, 8 ounce)
- sliced fresh or candied lemon wheels (optional)
Use the standard directions on the cake mix label to mix the lemon cake mix and then bake in a 9 x 13 inch baking pan. When done, remove it from the oven and allow the cake to completely cool to the touch. When cool, poke holes into the top of the cake with a fork.
Dissolve the lemon flavored Jello in the of hot water and then pour the it over the surface of the hole-poked lemon cake. Cover and place cake in the refrigerator to chill (and let the Jello firm up).
In a large mixing bowl add milk, and gradually add the lemon instant pudding mix, blending as you go. Then add the other lemon Jello.Once it is blended, carefully fold in the whipped topping. Spread the mix over the top of the lemon cake and carefully place sliced or candied lemons on top of the cake. Chill in the refrigerator for at least 3-4 hours, or overnight if you have the time. If you “have” any leftovers, store them in the fridge.