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Lemon Jello Cake - the perfect summer cake! Light and fluffy and full of flavor! From overthebigmoon.com!
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4.80 from 10 votes

Lemon Jello Pudding Cake

A light and fluffy lemon cake with a moist top and cool whip frosting!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 242kcal
Author: Over The Big Moon

Ingredients

  • 1 Small Package Instant Lemon Jello Pudding
  • 1 Lemon Cake Mix
  • 4 Eggs
  • ¾ C Avocado Oil
  • 1 ¼ C Water

Instructions

Cake

  • In a mixing bowl, blend together the Lemon Cake Mix and Instant Lemon Jello Pudding. If you're not using a stand mixer, a hand mixer works perfectly here.
  • Integrate the wet ingredients into the mix.
  • Mix thoroughly, ensuring you scrape the bowl's base to combine everything evenly.
  • Transfer the batter to a greased 9x13 metal pan—the metal aids in chilling the cake efficiently later on.
  • Bake at 350°F for 35 minutes or until golden brown.
  • While the cake bakes, whip up the glaze using the recipe provided below.
  • Once the cake is out of the oven and beautifully golden, use a fork to poke it all over. Then, drizzle on the glaze, ensuring an even coat.
  • Chill the cake in the refrigerator, ideally overnight, but a minimum of 3-4 hours will do.
  • Once the cake is perfectly chilled, you can either cover the top with Cool Whip or leave it plain, serving each slice with a dollop of Cool Whip on the side.

Glaze

  • As the cake bakes, it's the perfect time to whip up the glaze. Combine 2 cups of powdered sugar with ⅓ cup lemon juice and whisk until you achieve a silky-smooth consistency.

Video

Notes

Enjoy!