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Pineapple Lemon Cream Cake

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“Lots of convenience foods but it tastes scrumptious!”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 18 ounces yellow cake mix or 18 ounces white cake mix
  • 3 eggs (or as called for by your cake mix) or 3 egg whites (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)
  • 1 (3 ounce) box lemon Jell-O gelatin
  • 1 cup boiling water
  • 1 (15 ounce) can crushed pineapple, undrained
  • 1 (3 ounce) box vanilla flavor instant pudding and pie filling mix
  • 8 ounces frozen dessert topping, thawed

Directions

  1. Preheat oven as directed on cake mix. Grease a 9x13 pan.
  2. Prepare cake as directed on package and bake.
  3. As soon as it is out of the oven, combine the boiling water with the Jell-o.
  4. With a long tined fork or skewer, poke holes all over the cake.
  5. Slowly pour the Jell-o over the cake so it is absorbed into the holes.
  6. Cool completely.
  7. Mix together the pineapple, instant pudding and dessert topping.
  8. Spread over the cake.
  9. Refrigerate cake before serving.

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