Pineapple Lemon Cream Cake

9 ingredients
10 steps

Ingredients

  • 18 ounces yellow cake mix or 18 ounces white cake mix
  • 3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (3 ounce) box lemon Jell-O gelatin
  • 1 cup boiling water
  • 1 (15 ounce) can crushed pineapple, undrained
  • 1 (3 ounce) box vanilla flavor instant pudding and pie filling mix
  • 8 ounces frozen dessert topping, thawed

Directions

  1. 1
    Preheat oven as directed on cake mix.
  2. 2
    Grease a 9x13 pan.
  3. 3
    Prepare cake as directed on package and bake.
  4. 4
    As soon as it is out of the oven, combine the boiling water with the Jell-o.
  5. 5
    With a long tined fork or skewer, poke holes all over the cake.
  6. 6
    Slowly pour the Jell-o over the cake so it is absorbed into the holes.
  7. 7
    Cool completely.
  8. 8
    Mix together the pineapple, instant pudding and dessert topping.
  9. 9
    Spread over the cake.
  10. 10
    Refrigerate cake before serving.

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