Lemon Cooler Cream Cake

This lemon cooler cream cake combines boxed cake mix, lemon gelatin, vanilla pudding, and milk, then topped with whipped topping and served cold.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 166 Calories

Ingredients

• 1 cup milk
• 1 cup water
• 1 cup hot water
• 1 (18.25 ounce) package lemon cake mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 large eggs
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 (3 ounce) packages lemon flavored Jell-O® mix
• 1/3 cup vegetable oil

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.

Step 3

Poke holes all over top of cake with a fork. Combine 1 cup hot water and remaining 1 cup cold water with 1 package gelatin powder; stir until gelatin is dissolved. Pour mixture over cake. Chill in refrigerator until cool.

Step 4

Stir milk, pudding mix, and remaining 1 package gelatin powder together in a large bowl until powders dissolved. Fold in whipped topping; spread over cake. Refrigerate until ready to serve.