Ingredients for Daffodil Cake Lemon Cake Supreme
- 1 box (15.25 ounces) lemon cake mix
- Water
- Vegetable Oil
- Eggs
- Crushed Pineapple In Juice
- Instant Lemon Pudding
- Milk
- Cool Whip Topping
- Shredded Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Daffodil Cake Lemon Cake Supreme? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Daffodil Cake Lemon Cake Supreme
- Preheat oven to the temperature specified on the lemon cake mix box.
- Prepare the lemon cake mix according to the package directions, using the greased and floured 9x13 inch pan.
- Bake the cake for the time specified on the box.
- Ten minutes after removing the cake from the oven, let it cool slightly. Then, poke holes all over the cake using the handle of a wooden spoon.
- While the cake is cooling, prepare the pineapple topping. Drain the crushed pineapple slightly if desired (reserve juice), but leave it slightly juicy for best results.
- Pour the crushed pineapple (and optionally some reserved juice) evenly over the warm cake in the pan.
- In a separate bowl, whisk together the lemon instant pudding mix and 1 1/2 cups of milk until smooth and creamy.
- Gently fold in the Cool Whip until just combined. Be careful not to overmix.
- Spread the pudding mixture evenly over the pineapple-topped cake.
- Sprinkle the sweetened flaked coconut generously over the top.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
101g
Fat
35g
Carbs
16g
