Shelly's Recipe

SUNSHINE LEMON CAKE

Category: Cakes

Cake
1 pkg white cake mix
1 (3 oz) pkg lemon gelatin
1/2 cup boiling water
1/2 cup cold water

Topping:
1 pkg instant lemon pudding and pie filling
1 cup cold milk
1 tbsp lemon juice
2 cup whipped topping thawed
2 tsp lemon zest

Preheat oven to 350. Lightly spray a 13x9 inch pan. For cake, prepare according to pkg directions. Let cool for 30 minutes. Poke hole in cake 1 1/2 inches deep and 1/2 inch wide. Dissolve gelatin in boiling water, stir in cold water. Slowly pour gelatin over cake. Refrigerate at least 3 hours.

For topping, combine pudding mix, milk and lemon juice in a bowl. Whisk until it begins to thicken. Gently fold in whipped topping. Spread evenly over cake. Sprinkle with lemon zest.