Recipes Made with Cake Mixes
Lemon-Lime Sheet Cake
Ingredients
Cake
- 1 (18.25 ounce) box lemon cake mix*
- 1 small box lime gelatin
Topping
- 1 large container Cool Whip, thawed
- 1 small box lemon instant pudding
- 1 1/2 cups cold milk
- Lime or lemon slices
Instructions
Cake
- Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
- Bake cake as directed on the package in a 13 x 9-inch pan.
- Cool cake for 20 minutes.
- Poke deep holes through the top of the cake. Pour gelatin mixture over.
- Refrigerate cake while preparing topping.
Topping
- Blend Cool Whip, instant pudding and milk. Beat until stiff.
- Frost cake and garnish with citrus slices.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.