AWESOME Lemon cake made with jello
Trying this lemon cake made with lemon jello for the first time!
FYI!! I prefer the cake made with lemon pudding and sour cream better!!!
Jello Pudding Cake - Bringing Back A Classic Favorite
Jello Pudding Cake - Bringing Back A Classic Favorite
In this video I bring back a classic favorite (from the 60s or 70s) that is so good, that I can't believe it has practically disappeared online. Luckily, I found it in my mother's recipe box. Once you try this recipe you will wonder how you got along without it, especially in the summer heat.
Pudding Cake
Ingredients:
1 Stick Margarine 1 9.0z, Cool Whip
1 Cup Chopped Pecans 1 Cup. Powdered Sugar
1 Cup Flour 1 Pkg. (small) Vanilla Pudding (Instant)
1-8 oz Cream Cheese 1 Pkg. (small) Choc. Pudding
1 Hershey Bar 4 cups milk (use 3 cups for firmer pudding)
Mix the margarine, chopped pecans and flour and at into oblong, pan, Bake 20 min @ 350°. Cool.
Mix the cream cheese, 1 cup of the Cool Whip, and 1 cup powdered sugar and spread on crust.
Then Mix as on the package instructions the vanilla and chocolate pudding and spread over the
cream cheese mixture. Spread rest of the Cool Whip on top. Grate 1 Hershey bar on top.
Keep refrigerated and covered with plastic wrap.
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ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
ARE YOU KIDDING ME CAKE, 3 Ingredient Cake Recipe
Today's Recipe:
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Lemon-Lime Jello Cake | Orange Vest XTRA!
Growing up, my mom always made the traditional strawberry Jello cake, but I always wanted to see one made with lime Jello for those green stripes! For this recipe, aside from swapping the strawberry Jello for lime, I wanted to add some lemon flavor too. Today, we’re starting with a standard yellow cake made using my favorite (and now updated) recipe from Alton Brown ( substituting lemon extract for the vanilla, and adding the zest of one lemon to the batter (I won’t judge you for using a boxed cake mix here; but if you make your own, it will be better). Finally, we top it with a light, but still substantial and rich “frosting” made from vanilla pudding and instant whipped dessert topping, which was also flavored with a bit of vanilla extract. This cake is flavorful, moist, and delicious and gets even better after it’s been in the fridge for a day or two.
Lemon Lime Jello Cake
Ingredients and Method:
For the Cake: Any cake of your choice, prepared and cooled. I used Alton Brown’s yellow cake recipe for this ( but added the zest of one lemon, and substituted lemon extract in place of the vanilla extract.
For the Jello: Dissolve a package of Jello (your choice of flavor to complement the cake) in one cup of boiling water, then combine with half a cup of cold water. Poke holes across the surface of the cake with a fork or bamboo skewer, then carefully pour the Jello mixture over the cake. I used lime Jello for this recipe. Refrigerate for three to four hours before frosting.
For the Frosting: Dissolve a package of instant pudding (your choice of flavor to complement the cake) in two cups of milk and whisk until combined and smooth. Refrigerate for a few minutes if necessary, until beginning to thicken. I used vanilla pudding for this recipe. Gently fold-in two cups of whipped dessert topping (but not whipped cream). You can use prepared topping such as Cool Whip, if desired. For this recipe, I used Dream Whip prepared per box instructions, again substituting lemon extract where vanilla extract was called for. Pour pudding and whipped topping mixture evenly over cake and refrigerate for at least an hour before cutting and serving.
Notes: This is an extremely versatile recipe; try it with your own combination of cake, Jello, and pudding flavors. Devil’s food cake with raspberry Jello and chocolate pudding for example. Be creative!
GEAR I USE:
Kitchen Aid Mixer:
Schmidt Brothers 8” Chef’s Knife:
Pyrex Glass Measuring Cups:
Norpro Stainless Steel Measuring Cups:
KitchenArt Professional 2-Cup Adjust-A-Cup:
Norpro Scraper/Chopper: Garlic Press:
GreaterGoods Digital Kitchen Scale:
Di Oro Seamless Silicone Spatula Set:
Rubbermaid Commercial Silicone Spatula:
Lavatools Javelin PRO Instant Read Thermometer:
ThermoPro Dual Probe Digital Wireless Thermometer:
CDN Oven Thermometers:
Etekcity Laser Infrared Thermometer:
Southern Champion 3 lb Food Trays:
Freeze-Tite Premium Plastic Wrap:
Pizzacraft 16.5” Round Baking/Pizza Stone:
Quilon Unbleached Brown Parchment Paper Sheets:
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LEMON POKE CAKE by Mama Sue | Southern cooking | Quick and easy dessert recipe | Sweet tooth remedy
Who needs a delicious AND easy cake recipe? I know there are times when I would like to whip up something sweet and don't want to spend much time. This recipe is the one I go to. I am sharing a lemon recipe but the flavor is up to you. I've made this recipe replacing lemon with strawberry and it's over the top. You can have a different flavor each week and I promise you will love each one. This cake shouts SPRING and SUMMER to me. Let me know what you think after you try it.
Here is the recipe:
Thanks for following! And remember to be salt and light! - Sue
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Nana Can Cook Lemon Jello Cake
Lemon Jell-O Cake
Put the following ingredients into a mixing bowl:
1 yellow cake mix (can be white if you want)
3 oz. lemon jello
4 eggs
¾ cup water
¾ cup cooking oil
Mix for 5 minutes.
Spray the bottom of a glass 9x13 pan.
Spread the cake mix in the pan.
Bake at 325 degrees for 35-40 minutes.
While the cake is in the oven, prepare the topping:
Zest 2 lemons
Cut lemons in half and squeeze juice into a bowl
Remove any seeds from the juice
Add zest to the lemon juice
Mix in 1 cup of powdered sugar.
Once the cake is done, take some type of fork and poke holes all around the top of the cake.
Pour the lemon juice mixture over the cake, spread evenly.
Let the cake cool and then enjoy!