Ingredients for Rogene's Lemon Lime Refrigerate Cake
- Lemon Cake Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Lime Jell O Gelatin
- 1/2 cup cold water
- 1 cup boiling water
- 8 oz container frozen whipped topping (thawed)
- Instant Lemon Pudding
- 1/2 cup milk
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How to Make Rogene's Lemon Lime Refrigerate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine one box (15.25 oz) yellow cake mix, 1/2 cup water, 1/3 cup vegetable oil, and 3 large eggs.
- Beat on low speed for 30 seconds, then on high speed for 2 minutes.
- Pour batter into the prepared pan and bake for 33-38 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 25 minutes.
- While the cake cools, prepare the lime Jell-O: Dissolve 3 oz package lime Jell-O in 1 cup boiling water. Stir in 1/2 cup cold water until completely dissolved. Let cool to room temperature.
- Once the cake has cooled, gently poke holes all over the top using a wooden spoon or fork.
- Pour the cooled lime Jell-O evenly over the cake, allowing it to soak into the holes.
- Refrigerate the cake for at least 30 minutes while you prepare the frosting.
- For the frosting, combine 1 (3.4 oz) package instant lemon pudding mix, 8 oz container frozen whipped topping (thawed), and 1/2 cup milk.
- Beat with an electric mixer until stiff peaks form (3-8 minutes).
- Frost the chilled cake immediately and refrigerate for at least 2 hours before serving. Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
115g
Fat
27g
Carbs
17g
