“Lemon lovers will swoon when they realize there's a double dose of their favorite yellow fruit in this layered cake.” - by JELL-O
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Place cake layers, top-sides up, in 2 clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Beat milk and pudding mix with whisk 2 min. Gently stir in COOL WHIP; set aside. Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour before serving. Refrigerate leftovers.
Nutrition
Amount Per Serving (16 total)
- Calories
- 300 cal
- 15%
- Fat
- 9.2 g
- 14%
- Carbs
- 50 g
- 16%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Easy to make. Even easier to eat! I followed the recipe exactly. It will seem like the cake is drowning after you add the lemon jell-o the but the cake soaks it up while resting in the fridge and b..." See moreecomes very moist. A great summer dessert recipe."
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