Cool Summer Lemon Cake

Nancy Allen

By
@mawmawnan

Came up with this refridgerated lemon dessert for supper last night and boy did it hit the mark on such a sweltering summer day!


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Serves:

8 servings

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 box
duncan hines lemon supreme cake mix
( plus 3 eggs,1/3 cup vegetable oil , and 1 1/3 cup water for cake)
2 small
boxes of jello instant lemon pudding
( plus 1 3/4 cup milk needed for filling)
1 small
container whipped topping (cool whip)
1 Tbsp
fresh lemon zest

Directions Step-By-Step

1
Preheat your oven to 350F. Mix up the lemon cake mix as directed on box with electric mixer and pour in round spring form pan.Bake 30 to 35 minutes or til cake tests done in center.Remove from oven and let cool completely. Leave cake in pan after cooled.
2
Now mix up 2 small packages of instant lemon pudding. Whisk til thickened.Spread half of pudding over top of cake. Mix other half of pudding with whipped topping (cool whip) and spread over layer of lemon pudding and spread to edge of cake pan. Place fresh lemon zest over the top of cake and refridgerate for 2 hours. Before serving remove sides of springform pan. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy