lemon pudding cake

Name: Lemon Pudding Cake
Ingredients: 1 package(s) 18-1/2 oz. yellow cake mix; 1 package(s) 3 oz. lemon jello; 1 package(s) 3-1/2 oz. lemon instant pudding; 1 package(s) 8-oz. cool whip

(1 RATING)

53 Pinches

Deanna Rodgers

Brighton, TN

Updated on Jul 30, 2013

This cake is delicious, it takes a little more prep time then most but is worth every minute of the time spent. It was first served to us while visiting with friends aboard their sail boat. It makes a good company desert or is great to take to a Pot Luck Dinner.

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Ingredients

1 package 18-1/2 oz. yellow cake mix
1 package 3 oz. lemon jello
1 package 3-1/2 oz. lemon instant pudding
1 package 8-oz. cool whip

How To Make lemon pudding cake

Step 1

Prepare cake mix as directed on box. Bake in a lightly buttered or sprayed 13x9 glass baking dish. When cake is done, using a fork punch holes in rows an inch apart.

Step 2

Prepare jello as directed on package. Spoon the jello over the hot cake, allowing the jello to seep into the holes in the cake. Place uncovered in refrigerator about 3 hours.
Step 3

When cake is cold, prepare the pudding as directed on the package. Spread over the top of the cake. Refrigerate until pudding is set. When pudding has set, spread the thawed cool whip on top of the pudding. Refrigerate until ready to serve.
Step 4

NOTE: This cake will keep refrigerated for at least 4 or 5 days.
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