|
PINEAPPLE LEMON CRÈME CAKE
1 box yellow or white cake mix
1 4- serving size box lemon Jell-o
1 cup boiling water
1 15-oz can crushed pineapple, undrained
1 4- serving size box instant vanilla Jell-o pudding and pie filling
8 oz carton frozen dessert topping, thawed
Preheat oven as directed on cake mix. Grease a 9x13 pan.
Prepare cake as directed on package and bake. As soon as it is out of the oven,
combine the boiling
water with the Jell-o. With a long tined fork or skewer, poke holes all over the
cake. Slowly pour the
Jell-o over the cake so it is absorbed into the holes.
Mix together the pineapple, instant pudding and dessert topping. Spread over the
cake.
Refrigerate cake before serving.
(This cake may also be made in two 9-inch cake pans, then use the topping
between the layers and on the top. Do not frost sides.)
Serves 12
This cake has absolutely no redeeming qualities, other than it is purely
delicious, and I think that’s
enough.
   
|
