With only three ingredients, self-rising cornmeal is simple to produce at home. Hush Puppies, cornbread, corn dogs, and other dishes go perfectly with it.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 9×13 pan |
Ingredients
- 1 (18.25 ounce) package lemon cake mix
- 1 cup hot water
- 1 cup cold water
- 2 (3 ounce) packages lemon flavored Jell-O® mix
- 1 cup milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake.
- 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
| Calories | 166 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 257 mg |
| Sugars | 21 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and very delicious! Everyone i served absolutely raved about it and were begging for leftovers. I also used only 1 cup of water with the jello and only used lemon pudding and whipped topping for my icing. This one is a crowd pleaser and def a keeper!
I loved the fresh tartness of this cake recipe. It was easy to make, and I think I’ll be adding this to my family’s rotation. However, the kids’ only complaint was that it was TOO moist. I may ease up on the jello-water liquid next time. But the flavor is perfect! NOTE: I added lime zest to give it a lemon-lime aroma, but it turned out looking like sour cream and onion dip, so I’ll switch to lemon zest next time.
This was delicious, my daughter loves lemon cake and this was easy and awesome! I also used lemon pudding in place of the vanilla pudding, it turned out perfect!!!
Baked cake according to instructions and added 1 extra egg, replaced water with milk and added 1 tsp of vanilla. When adding the lemon jello mixture, 1 only added 1 cup of water as instructed by other reviews. The recipe did not state when to add the jello/water mixture to the cake. I let sit 15 to 20 mins after taking out of oven and poked holes and spooned over the jello mix. Let cake cool and put in frig. For the frosting recipe, mixed milk, lemon pudding mix, and lemon jello- mixed well, then added 1 -8 oz pkg of sofeten cream cheese, mixed with mixer then added juice of one whole lemon, mix well, then folded in the whipped topping – let set overnight in frig – yum
I gave this four stars only because I like my lemon desserts more tart. If you love lemons and sweet, you will love this
The cake is moist & has a good lemon taste. The texture of the icing was a little off putting, not sure if it was the pudding or the jello
Very moist cake and lemony. Easy to make, too! This one is definitely a keeper.
Made it for the first time. It is so refreshing perfect for a family gathering.
Just okay. Wasn’t really a fan of the jello portion in the cake but liked the topping. 2/20
we all loved it, and yes i will make again and again!!!
This recipe seems wrong for the ref lemon cream cake ,where does it say to hold back some jello powder to mix with the pudding for the topping? And won’t the cake get soggy with so much jello being poured over it ? 2 cups of gelatin is lots ..
It was good but needed more lemon flavor
I made no changes and everyone in my family loved it. Yes I will certainly make it again!!
Oh so good. I did use a white cake mix, SF raspberry jello and SF lemon pudding for the frosting. Yum. My mom used to make this for our birthdays.
This was a big hit at a group gathering as well as the left overs at book study the next day. Everyone wanted the recipe. Only change is I used my fresh squeezed Meyer lemon juice instead of all water. Panicked afterwards that it would be too lemony…but it wasn’t. Did forget the lemon zest on top…next time I’ll remember!
I use to make this back in the 70’s when I lived in the Midwest. I made it for my daughter’s birthday recently, as she use to love it when she was a little girl.
For the Hollidays, i added Orange Jello to the cake, and added a 1/4 tsp of lemon extract. and for the top i did as directed to do, but added some orange extract to the lemon jello, pudding, and Cool Whip. But i made it on many occasions, and everyone wants the recipe!!!! So it is you and your staff, that i have made my own cookbook, just from your recipes! oh course you get the credit. Brian H Johnson
This cake is light and refreshing. I love that it does not have frosting! Because of this I had to be careful not to eat the whole cake myself.
This was a fantastic recipe and the cake turned out awesome! The only change I made was using lemon flavored pudding in the topping instead of vanilla, to enhance the lemon flavor! It was a huge hit with my family and I will definitely be making this again and again!!!
Too hard to find lemon flavored jello
The only “change” was that I used 2% milk and CoolWhip Lite. Definitely delicious..! And, will make it again – actually I already have!