cool summer lemon cake

Name: Cool Summer Lemon Cake
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 box(es) 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 tablespoon(s) fresh lemon zest

(1 RATING)

144 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Jul 20, 2012

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

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 8 servings

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 tablespoon fresh lemon zest

How To Make cool summer lemon cake

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.

Step 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!
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