Lemon Cooler Cream Cake

Lemon Cooler Cream Cake

149 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

“Incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions. Can be made with low fat topping.”

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Adjust Servings

Original recipe yields 1 9x13 pan



  1. Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
  2. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
  3. In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

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Reviews (149)

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This has been a hit everytime I make it. My family loves it. One mistake I made ended up being a great change to the recipe. I accidentally bought lemon pudding mix instead of vanilla and it added that extra tartness that everyone said was missing. I also made the icing while the cake was baking and put it in the fridge to firm up until the cake was cool enough to be iced. I find it is not as unstable. I also cut the water to the gelatin to 1 cup which also made a difference. This has been a big winner at summer family cookouts. I am from Houston TX and I don't think you could experience a hotter more humid summer. That being said, I make sure that I take extra care when I plan on taking it to any function in the summer months. This cake is better if made the night before and refrigerated until the next day, as it gives it time to set and firm up. If I am transporting it I use an insulated carrier (fits a 9x13 pan) I also understand they make one for layer cakes or I make sure it stays in the ice chest until ready to serve. I also improvised before by putting it in a box and wrapping it in two huge bath towels with zip lock bags of ice packed around it. This cake is definitely meant to be set out when you are ready to serve it. Some might find this as being too much effort, but I love the recipe and I don't mind taking the time.



I made this cake for Memorial Day Weekend for our family. It was great, and everyone loved it! Perfect for summer--light and refreshing. My sister-in-law requested the recipe. I used a straw to poke holes in the cake, and only used 1 cup hot water with the lemon jello to pour over the cake. Everything else I kept the same, and it turned out great!



I made this twice and got rave reviews both times. Next time however, I might try adding real lemon juice or extract instead of the gelatin to the topping. It tasted a little too artificial this last time.

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Amount Per Serving (24 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 256 mg
  • 10%

Based on a 2,000 calorie diet



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Creamy Lemon Cake


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Orange Cream Cake I