Jello Lemon Pudding Cake

Bright, zesty, and irresistibly moist, this Jello Lemon Pudding Cake is a citrus lover’s dream dessert! Combining the convenience of a boxed lemon cake mix with the creamy richness of instant lemon pudding, this recipe delivers layers of vibrant flavor and indulgent texture in every bite. With a quick prep time of just 15 minutes, this easy-to-make cake is baked to golden perfection, then topped with a luscious lemon pudding layer, a dusting of powdered sugar, and a sprinkle of fresh lemon zest for a stunning finish. Perfect for parties, potlucks, or any occasion that calls for a refreshing treat, this chilled dessert is even better when topped with whipped cream. Treat your taste buds to this tangy-sweet delight and enjoy a slice of sunshine!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 box (approximately 15.25 oz) lemon cake mix
• 1 box (approximately 3.4 oz) instant lemon pudding mix
• 4 large eggs
• 0.5 cup vegetable oil
• 1 cup water
• 2 cups milk
• 0.5 cup powdered sugar
• 1 tablespoon lemon zest
• 1 cup whipped cream (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.

Step 2

In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl as needed.

Step 3

Pour the cake batter into the prepared baking pan and smooth the top with a spatula.

Step 4

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.

Step 5

While the cake cools, prepare the lemon pudding topping. In a medium bowl, whisk together the milk and the second box of instant lemon pudding mix for 2 minutes, or until thickened. Let the pudding sit for 5 minutes to set.

Step 6

Once the cake has cooled, spread the prepared lemon pudding evenly over the top of the cake.

Step 7

Sprinkle the powdered sugar evenly over the pudding layer using a small sieve or sifter.

Step 8

Garnish with freshly grated lemon zest for an extra burst of citrus flavor.

Step 9

Optional: Serve slices with a dollop of whipped cream for added indulgence.

Step 10

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1870.2 grams (1870.2g)

Amount per serving	% Daily Value*
Calories	4423

Total Fat 227.80g	292%
Saturated Fat 77.00g	385%
Polyunsaturated Fat 67.50g
Cholesterol 1040mg	347%
Sodium 3874mg	168%
Total Carbohydrate 573.60g	209%
Dietary Fiber 5.40g	19%
Total Sugars 396.30g
Protein 67.10g	134%

Vitamin D 375IU	1874%
Calcium 1557mg	120%
Iron 11mg	59%
Potassium 1558mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 5.8%

Carbs: 49.7%