Ingredients
16
16 servings
- •cooking spray
- •1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
- •2 cups water, divided
- •3 large eggs
- •0.33333334326744 cup vegetable oil
- •1 lemon, zested and juiced
- •1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
- •0.25 cup cold water
- •0.5 cup milk
- •1 (3.4 ounce) package instant lemon pudding mix
- •1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed
- •whole or sliced strawberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl 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 of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
- Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
- Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
- Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.
Nutritional Facts
Per 16 servings
- Calories: 254
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 1g
- Protein: 4g
- Sugar: 18g
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