Watch the smiles appear when you bring on the Sunshine Lemon Cake. This delightfully refreshing cake is lemony inside and out, and as easy as pie to make.
Preheat oven to 350°F (180°C). Using Kitchen Spritzer, lightly spray Rectangular Baker with vegetable oil. For cake, prepare cake mix according to package directions. Pour batter into prepared Baker; spread to cover bottom evenly. Bake according to package directions. Let cool in Baker 30 minutes. Using metal skewer or large fork, poke holes in cake about 1 1/2 inches (4 cm) deep and 1/2 inch (1 cm) apart. In Small Batter Bowl, dissolve gelatin in boiling water; stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate at least 3 hours.
For topping, combine pudding mix, milk and lemon juice in Classic Batter Bowl; stir with Stainless Whisk until mixture begins to thicken. Gently fold in whipped topping; spread evenly over cake. Refrigerate 30 minutes. Sprinkle with lemon zest.
Approximately 280 calories and 13 grams of fat per serving
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