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Lemon-Lime Sheet Cake




  • 1 (18.25 ounce) box lemon cake mix
  • 1 small box lime gelatin


  • 1 large container Cool Whip
  • 1 small box lemon instant pudding
  • 1 1/2 cups cold milk
  • Lime or lemon slices


  1. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
  2. Bake cake as directed on the package in a 13 x 9-inch pan.
  3. Cool cake for 20 minutes.
  4. Poke deep holes through the top of the cake. Pour gelatin mixture over.
  5. Refrigerate cake while preparing topping.
  6. Blend Cool Whip, instant pudding and milk. Beat until stiff.
  7. Frost cake and garnish with citrus slices.

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