Lemon Cooler Cream Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (5 minutes)

Recipe View In a large bowl, combine the lemon cake mix, 1 cup of water, eggs, and vegetable oil. Beat with an electric mixer on low speed until just moistened, then increase speed to medium and beat for 2 minutes. Pour the batter into the prepared baking dish. (7 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 21 to 26 minutes. (26 minutes)

Recipe View Remove the cake from the oven and poke holes all over the top using a fork. In a separate bowl, combine 1 cup of hot water with 1 package of lemon flavored gelatin dessert mix; stir until the gelatin is completely dissolved. Gently pour this mixture evenly over the warm cake. (5 minutes)

Recipe View Chill the cake in the refrigerator until it is cool and the gelatin has set, about 30 minutes. (30 minutes)

Recipe View In a large bowl, whisk together the milk, instant vanilla pudding mix, and the remaining 1 package of lemon flavored gelatin dessert mix until the powders are dissolved. Gently fold in the thawed whipped topping until well combined. (5 minutes)

Recipe View Spread the creamy mixture evenly over the chilled cake. Refrigerate again until ready to serve, ideally for at least 1 hour, to allow the flavors to meld together beautifully. (60 minutes)