Lemon Cooler Cream Cake

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. 1

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

2. 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. 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. 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.