Icebox Lemon Jello Cake Recipe

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Icebox Lemon Jello Cake

Lori Digilio


This cake is moist, with a sweet-tart flavor that is a favorite among my family and friends. For people that like cake but are not crazy about frosting this one has a wonderful glaze that soaks in to the cake and compliments it perfectly.

I do have to give credit where it is due, I got this recipe more than 25 years ago from my now ex-husband. I am not sure where he came up with it, but unlike him, this recipe was a keeper.

pinch tips: How to Measure Ingredients





10 Min


40 Min




1 box
lemon flavor cake mix
1 box
3 oz lemon flavor jello
3/4 c
vegetable oil
1 can(s)
crushed pineapple in juice (small can)
1 dash(es)
1 c
powdered sugar
1/2 c
fresh squeezed lemon juice
2 Tbsp
butter, softenend

Directions Step-By-Step

CAKE: Pre-heat oven to 350 degrees. Mix the first 6 ingredients together, low speed for about 30 seconds in incorprate then for about 2 minutes on a medium speed until well mixed. (Note: Use these ingredients in place of the ingredients listed on the cake mix box. Also use the entire can of crushed pineapple, including the juice.)
Pour into a greased Pyrex 9 x 13 pan. Bake for 40 minutes. While the cake is baking, prepare the Glaze by stiring together the powdered sugar, lemon juice and butter. The butter will not break down entirely, small lumps of butter is ok.
After removing the cake from the oven and while it is still very warm, poke holes all over is a fork. Then pour the glaze over the top. The warm cake will melt the little lumps of butter as the glaze soaks in to the cake. Refridgerate until well chilled. Serves 8 -12 people depending on their appetite. Around my house I am lucky if it serves 6.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American