“This recipe was in food & family, the free Kraft magazine. It looks great, and I wanted to save it here for later.”
READY IN:
55mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package lemon cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 (3 1/2 ounce) packages instant lemon pudding
  • 1 12 cups milk
  • 1 (8 ounce) container whipped topping

Directions

  1. Prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers.
  2. Cool completely.
  3. Beat pudding mixes and milk with whisk for 2 minutes.
  4. Immediately spread over tops of cake layers.
  5. Stack cake layers.
  6. Frost with whipped toppin.
  7. Keep refrigerated.

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