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Sunshine Lemon Cake

Source of Recipe

Chenoa


List of Ingredients

1 box white cake mix
1 pkg. (3 oz.) lemon Jell-O®
1/2 cup each boiling water, cold water
Topping
1 pkg. (3.4 oz.) instant lemon pudding
1 cup milk, cold
1 tbsp. lemon juice
2 tsp. lemon zest







Recipe


Heat oven to 350º F (175º C). Prepare and bake cake mix according to pkg. directions, for a 9x13" pan. Let cool for 30 minutes. Using large fork, poke holes about 1-1/2" deep, and 1/2" apart. In bowl, dissolve gelatin in boiling water. Stir in cold water. Slowly pour evenly over cake. Refrigerate at least 3 hours. Topping: Combine pudding mix, milk and lemon juice in 2-qt. bowl. Stir with whisk until mixture just begins to thicken. Gently fold in whipped topping. Spread evenly over cake. Refrigerate 30 minutes. Sprinkle with lemon zest.