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Double Lemon Twist Cake


  • 1 (18.25 ounce) box lemon cake mix
  • 1 (12 ounce) carton frozen whipped topping, thawed
  • 1 (14 ounce) can sweetened condensed milk
  • 6 ounces frozen lemonade concentrate


  1. Prepare and bake cake mix according to package directions, using a 9 x 13 x 2-inch baking dish.
  2. Cool completely.
  3. Mix thawed whipped topping with sweetened condensed milk.
  4. Add lemonade concentrate and blend well. Pour over cooled baked cake.
  5. Cover and refrigerate until serving time.
  6. Cut into squares to serve.
  7. Refrigerate leftovers.

Yield: 15 to 18 squares  

Posted by Chyrel at Recipe Goldmine 4/27/02 6:17:35 pm.