Medium French Dessert

Lemon Cooler Cream Cake

Name: Lemon Cooler Cream Cake
Prep time: 23 min
Cook time: 36 min
Total time: 59 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 package lemon cake mix , 15.25 ounce; 2 cups water , divided; 3 large eggs; 0.33 cups vegetable oil; 1 cup hot water; 2 packages lemon-flavored gelatin , 3 ounce; 1 cup milk; 1 package instant vanilla pudding mix , 3.4 ounce; 1 container frozen whipped topping , 8 ounce

Total Time

59 min

23m prep · 36m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This lemon cooler cream cake is incredibly easy and inexpensive to make. Great for the summer, perfect for all occasions, and it can be made with low fat topping.

Ingredients

1 package lemon cake mix , 15.25 ounce
2 cups water , divided
3 large eggs
0.33 cups vegetable oil
1 cup hot water
2 packages lemon-flavored gelatin , 3 ounce
1 cup milk
1 package instant vanilla pudding mix , 3.4 ounce
1 container frozen whipped topping , 8 ounce

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2

Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
3

Poke holes all over top of cake with a fork. Combine 1 cup hot water and remaining 1 cup cold water with 1 package gelatin powder; stir until gelatin is dissolved. Pour mixture over cake. Chill in refrigerator until cool.
4

Stir milk, pudding mix, and remaining 1 package gelatin powder together in a large bowl until powders dissolved. Fold in whipped topping; spread over cake. Refrigerate until ready to serve.