Lemon Pudding Cake
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1 pkg18-1/2 oz. yellow cake mix
1 pkg3 oz. lemon jello
1 pkg3-1/2 oz. lemon instant pudding
1 pkg8-oz. cool whip
How to Make Lemon Pudding Cake
- 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.
- 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.
- 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.
- NOTE: This cake will keep refrigerated for at least 4 or 5 days.