Desserts

Easy Lemon Cake

photo by:

kraft

Remember the last time you used just four ingredients to deliver a spectacular dessert? We didn't think so. Wow 'em tonight with a showstopper that's almost too easy.

time

prep:

20 min

total:

1 hr 25 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) lemon cake mix

pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1-1/2

cups cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

step 1

PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.

step 2

BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.

step 3

STACK cake layers. Frost with COOL WHIP.

Kraft Kitchens Tips

Variation

Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

Size-Wise

At 16 servings, this is a perfect dessert to serve at your next party.

Special Extra

Garnish with lemon slices and fresh mint leaves just before serving.

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ladycdh1

posted:5/15/2012

My family loved this cake I just barely got a piece. This is a keeper.

Patricia2281224

posted:4/30/2012

This is a great and delicious reciepe. I made it for a party and it was gone in no time, everyone loved it. So moist, just right !!!

a cook

posted:12/19/2011

I made this cake for both home and the office and it was a hit at both locations. Just like it's name, it is very easy to make and not expensive!

tiffanycw3

posted:5/23/2011

This cake is SOOO delicious and so easy. I wasn't sure if the cool whip would be "enough" for the outside of the cake...but it is enough! So light and delicious. Also, my cake was super moist. Everyone at work loved it. I added a tablespoon of lemon juice to the cake batter and a teaspoon of lemon juice to the pudding for extra lemon flavor. Great cake! Try it! Great job (again!) Kraft!

jan7801

posted:5/14/2011

I saw all the great comments about this cake but when I made it, it fell apart. The pudding seemed to runny to hold the top cake on and it eventually just spilt into 3 pieces and slid off the bottom cake. My family still ate it just wasn't very pretty. Does anyone have any suggestions on what I did wrong? I let the cake cook and after I mixed the pudding I let sit for 5 minutes to make sure it was thick in consistency. I would like to try to make it again but don't want to go through the trouble if it will just fall apart again. Thanks

lizzcard

posted:5/8/2011

I accidentally made the pudding the way it said on the box and it still worked great! It was a great light dessert. I used fat free cool whip too, still tasted great!

alazay_68

posted:4/26/2011

MAKE IT EVERY MOTHERS DAY !!

a cook

posted:4/25/2011

Very easy and a hit for Easter dessert. Only change I made was thickening the thawed Cool Whip a bit with 1/4 C confectioner's sugar and added 1 tsp lemon extract. Definitely needs to go back in the fridge right after frosting to help it set.

ms.goodies

posted:4/24/2011

My husband and I made this recipe for Easter and we were very satisfied with the results. We followed the instructions that were given to us and we had no messes and no problems. We would definitely make this cake again!

kybeef

posted:4/6/2011

good cake