This cake is one of my favorites—and it's not even from scratch. In fact, my mother started making this cake after she had gone back to work, no longer having the time to bake from scratch. It's a refreshing, gentle cake that gives your taste buds a a sweet lemon-lime joy ride, along with a nice play of textures—the jello, the Dream-Whip-pudding topping, and the cake. Mmmmm.
I was so pleased when my daughter Emma asked for this cake for her birthday. Even though it's not from scratch, I associate it with my working mom and all the love she poured into what ever kitchen creations she managed.
Several people who were at the party asked me for the recipe. I know you are all pie lovers. But surely there is enough love to go around—especially for cake.
Lemon Lime Refrigerator Sheet Cake
1 box of lemon cake mix
1 small pack of lime jello
1 envelope of Dream Whip
1 pack lemon instant pudding
1 1/2 cup cold milk
Follow the instructions on your cake mix box.
Dissolve jello in 3/4 cup of boiling water. Add 1/2 cup cold water and set aside.
Cool the cake for at least 20 minutes. Poke holes with a fork about one inch apart from each other. Pour liquid jello into the holes, carefully. It's okay if some of the liquid jello spills on the cake. It will solidify, as well. But try to keep it in the holes. Chill the jello and cake in the refrigerator.
To make the topping, blend the Dream Whip, pudding and milk until stiff.
