Jello Recipes
Tangy Pineapple Lemon Cream Cake with Vanilla
This lemon cream cake recipe is jello-based. In fact, the jello is poured over the cake after the cake has finished baking, so it absorbs into it, giving a smooth, moist texture. Pour the jello over the cake while it is still hot.
The following jello cake recipe is made with cake mix, lemon jello, crushed pineapple, vanilla pudding, and dessert topping for a selection of different flavors in one and for a nice looking lemon jello cake recipe finish. You can keep some pineapple slices if you like to decorate the finished cake and use halved cocktail cherries too if you are using pineapple rings, for the garnish. Jello cake is fun to make and adults and kids both love it.
This pineapple lemon cream cake is technically a jello poke cake, since any cake with holes poked into it and jello poured over the top can be called a jello poke cake. You can make this recipe with kids, if you want, since they love the poke cake concept and will certainly love eating it afterwards. As with most jello recipes, you can use sugar free jello if you prefer. The flavor will be the same.
Lemon Cream Cake Recipe with Lemon Jello
Ingredients -
2 layer white or yellow cake mix
1 cup boiling water
1 small pack lemon jello
8 oz frozen dessert topping, thawed
1 small box instant vanilla pudding
15 oz can crushed pineapple
Preparation:
Prepare the cake as per the instructions on the pack and bake it in a 9 x 13 inch pan.
Mix the jello and boiling water.
Poke holes all over the cake with a fork.
Pour the jello slowly over the top of the cake so it is absorbed.
Combine the instant pudding, dessert topping, and pineapple and spread this mixture over the cake.
Refrigerate until set.
