Publisher Photo
Publisher Photo
Garnish cake with lemon slices and fresh mint leaves.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) JELL-O® Lemon Flavor Instant Pudding
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed

Directions

Prepare cake mix according to package directions, using two greased 9-in. round baking pans. Cool completely.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly between cake layers and stack on serving plate. Frost top and sides of cake with whipped topping. Serve immediately or cover and refrigerate until ready to serve. Store leftovers in refrigerator. Yield: 16 servings.
Originally published as Easy Lemon Cake in Taste of Home Cooking School Collection Spring 2009, p74

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) JELL-O® Lemon Flavor Instant Pudding
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
  1. Prepare cake mix according to package directions, using two greased 9-in. round baking pans. Cool completely.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly between cake layers and stack on serving plate. Frost top and sides of cake with whipped topping. Serve immediately or cover and refrigerate until ready to serve. Store leftovers in refrigerator. Yield: 16 servings.
Originally published as Easy Lemon Cake in Taste of Home Cooking School Collection Spring 2009, p74

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