Lemon Cooler Cream Cake

Flip it!

This has been a hit everytime I make it. My family loves it. One mistake I made ended up being a great change to the recipe. I accidentally bought lemon pudding mix instead of vanilla and it added that extra tartness that everyone said was missing. I also made the icing while the cake was baking and put it in the fridge to firm up until the cake was cool enough to be iced. I find it is not as unstable. I also cut the water to the gelatin to 1 cup which also made a difference. This has been a big winner at summer family cookouts. I am from Houston TX and I don’t think you could experience a hotter more humid summer.

That being said, I make sure that I take extra care when I plan on taking it to any function in the summer months. This cake is better if made the night before and refrigerated until the next day, as it gives it time to set and firm up. If I am transporting it I use an insulated carrier (fits a 9×13 pan) I also understand they make one for layer cakes or I make sure it stays in the ice chest until ready to serve. I also improvised before by putting it in a box and wrapping it in two huge bath towels with zip lock bags of ice packed around it. This cake is definitely meant to be set out when you are ready to serve it. Some might find this as being too much effort, but I love the recipe and I don’t mind taking the time.

Very good. Froze some and thawed it a few days later when company arrived, and it was even better.This is a great recipe, very similar to my mother-in-law’s recipe for lemon lime sheet cake. The lemon lime version is as follows: Used Lime jello instead of lemon to pour over the cake (also use less water: 3/4C hot and 1/2C cold). Make sure jello mix is room temp before pouring over cake. For the topping blend with hand mixer in glass bowl: 1 1/2 C cold milk 1 envelope dry whip topping mix (Dream Whip) 1 pkg lemon jello Blend 3-8 min until stiff peaks form. Frost cake and refridgerate. TO DIE FOR. My husband requests this cake often. Just make sure your beaters and mixing bowl are cold.

Made this for a co-worker’s birthday and there wasn’t enough to go around! If you’re pressed for time, make the cake one day ahead of time, refrigerate, then make the frosting the day of serving.

Delicious! I use sugar-free and fat-free jello and pudding as well as light Cool Whip to keep the fat and calorie count down. Very yummy and you’ll never miss it!

I make this often. Like just last Sunday for dessert. It is one of my grandaughters favorites. However it is a jello recipe-(you can go to the site to get the original recipe with options) I use a white cake and use Lemon instant pudding for the topping with the coolwhip. However I used real whip cream last week. It is really good. Its heavy moist and delicious.


1 (18.25 ounce) package
lemon cake mix

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