• Cooking Time:
  • Servings: 8
  • Preparation Time:


We love this light cake. It's a great one for Spring. My sister-in-law made it for Easter Sunday dinner this year.


  • 2 baked round white cake layers (9-inch), cooled
  • 2 c boiling water
  • 1 pkg (8-serving size) Lemon Flavor Gelatin
  • 1 c cold milk
  • 1 pkg (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
  • 3 c thawed cool whip


  • Place cake layers, top-sides up, in two clean 9-inch round cake pans.
  • Pierce cakes with large fork at 1/2-inch intervals.
  • Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours.
  • Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 min. or until well blended. Gently stir in whipped topping; set aside.
  • Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer.
  • Frost top and side of cake with remaining pudding mixture.
  • Refrigerate at least 1 hour before serving.
  • Store leftover cake in refrigerator.
  • Variation - use chocolate cake, raspberry jello and chocolate pudding

Categories: Cake 

Author Credit: Kraft Recipes

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