This cake has been made in my family for years. Every time I make it I get rave reviews. While it is not frosted, it does have a nice sweet, tart glaze which makes it great for carry-ins. Unlike other "jello" cakes the jello is not poured over the top but is part of the batter.
1Preheat oven to 350 degrees. Grease and flour a 9x13 pan. (I use the baking spray with the flour already in it.)
2In mixing bowl combine the jello with the hot water until the jello is dissolved.
3Add the eggs to the jello, mixing well. Then beat on high for 2 minutes.
4Add the cake mix, mixing well. Then beat on high for 2 minutes.
5With the mixer on low add the oil until it is mixed in well. Then beat on high for 1 minute. Pour into prepared cake pan. Bake for 30 to 40 minutes until a toothpick inserted in the middle comes out clean.
6While the cake is baking mix together the powdered sugar and lemon juice in a separate bowl. Set aside.
7As soon as cake is out of the oven, poke holes over the entire top of the cake with a fork. Then spoon the glaze over the top of the cake making sure to spoon some glaze around the edges between the cake and pan. Cool completely before serving. Enjoy!