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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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.

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  • 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.

  • 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.

Nutrition Facts

165.5 calories; 2.4 g protein; 28.1 g carbohydrates; 6.3 mg cholesterol; 256.5 mg sodium. Full Nutrition

Reviews (268)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2009
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. Read More
(334)

Most helpful critical review

Rating: 3 stars
01/26/2004
My husband really liked this cake but I was expecting it to be a little more tangy. I may play with the ingredients a bit. Maybe leave the pudding mix out of the topping. Read More
(15)
336 Ratings
  • 5 star values: 244
  • 4 star values: 53
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
06/22/2009
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. Read More
(334)
Rating: 5 stars
06/22/2009
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. Read More
(334)
Rating: 5 stars
02/12/2004
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! Read More
(88)
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Rating: 4 stars
01/25/2004
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. Read More
(69)
Rating: 5 stars
10/09/2003
Amazingly delicious! I don't know what that reviewer was talking about! How would you even make the topping WITHOUT the PUDDING? Are they insane?? Perfect, don't change a thing!! I will make this cake again and again and maybe even again after that! Read More
(36)
Rating: 4 stars
07/05/2007
My brother loves anything orange so I decided to make this recipe for our family July 4th cookout with a couple of modifications. I used orange gelatin and only 1 cup of hot water for the cake and lemon pudding and orange gelatin for the topping. I decorated it with canned mandarin oranges. It was very moist and would have been soggy with any more water in it. It was very attractive with the orange icing and tasted refreshing my family liked it. Read More
(24)
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Rating: 5 stars
02/01/2007
I've been using this recipe for years! I love it! Another tip: I have made this recipe using yellow or white cake and orange jell-o, strawberry jell-o or raspberry jell-o. Garnishing (Depending on the jell-o flavor) with either mandarin oranges or strawberry slices, or rapberries - it is an excellent touch. I've NEVER had left overs! Read More
(20)
Rating: 5 stars
01/25/2004
This was great! Cool lemony a snap to make. And the best part no expensive exotic ingredients! This is a big hit at our house both for family and company. Read More
(20)
Rating: 5 stars
01/25/2004
Very good cake that is perfect for the summer - light and refreshing. Thanks for sharing - it's a keeper. Read More
(17)
Rating: 3 stars
01/25/2004
My husband really liked this cake but I was expecting it to be a little more tangy. I may play with the ingredients a bit. Maybe leave the pudding mix out of the topping. Read More
(15)