Description
A delicious, moist cake topped with lemon jelly and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 small box lemon jelly (or any flavor you prefer)
- 1 cup boiling water
- 1 cup whipped topping
- 1/2 cup milk
- 1 small box instant vanilla pudding
- to taste Fresh fruit (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Blend until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon or a straw, poke holes evenly across the top of the cake.
- In a separate bowl, dissolve the jelly powder in 1 cup of boiling water, stirring well until fully mixed.
- Pour the jelly over the warm cake, allowing it to seep into the holes.
- Refrigerate the cake for at least an hour to set.
- In another bowl, whisk together the milk and instant vanilla pudding mix until thickened.
- Spread this pudding mixture over the cooled cake, followed by a layer of whipped topping.
- For a final touch, add fresh fruit on top of the whipped cream.
- Slice, serve, and enjoy the delightful reactions from your family and friends!
Notes
- This cake can be made with any flavor of jelly.
- For added flavor, you can mix in some lemon zest into the pudding mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg