Ingredients

The following ingredients have 4 Servings
  • 1 box lemon cake mix
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 (3 ounce package) raspberry instant Jell-O mix
  • 1 cup boiling water
  • 1/2 cup ice cold water
  • 2 (3.4 ounce package) lemon Jell-o instant pudding mixes
  • 3 cups milk (2% or whole)
  • Fresh raspberries

Instruction

  • Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions. Let cake cool completely - about 1 hour. Level the top of the cake if desired. Using a fork, poke small holes all over the top of the cake.
  • Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
  • Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
  • Refrigerate cake for 2 hours.
  • While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
  • Frost the cake with the pudding and keep refrigerated until ready to serve.
  • Garnish the cake with fresh raspberries just before serving.