Lemon Jello Cake
A light and fluffy lemon cake with a moist top and cool whip frosting!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 15 people
- 1 Small Package Instant Lemon Jello
- 1 Lemon Cake Mix
- 4 Eggs
- ¾ c Oil
- 1 ¼ c Water
Add the Lemon Cake Mix and Lemon Jello in a bowl or mixer and combine. If preparing in a bowl, you'll want to use a hand mixer.
Add the wet ingredients.
Mix well and be sure to scrape the bottom of the bowl.
Pour the batter into a greased 9x13 pan. For this recipe, I prefer a metal pan, because it helps the cake get really cold in the refrigerator.
Bake the cake at 350 degrees for 35 minutes.
While the cake is baking, you can prepare the glaze recipe below.
When the cake is nice and golden brown, remove it from the oven.
Pour the glaze over the cake and spread it so it covers the whole thing.
Refrigerate the cake for at least 3 or 4 hours. I prefer to refrigerate it overnight.
When the cake is chilled, serve with whipping cream!
Serving: 15g | Calories: 242kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 268mg | Potassium: 32mg | Sugar: 14g | Vitamin A: 65IU | Calcium: 79mg | Iron: 0.9mg