Lemon Lime Refrigerated Cake


Lemon Lime Frigerated Cake made easy with Box Cake Mix

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • large mixing bowl
  • measuring spoons & cups
  • electric hand mixer
  • 9 x 13 baking dish
  • large serving fork
  • spatula & whisk
  • 2 medium bowls
  • zester


  • 1 (15.25) oz box lemon supreme cake mix
  • + ingredients listed on back of cake box (eggs, water, oil)
  • 1 small box lime jello gelatin
  • 1 cup boiling water
  • 1/2 cup ice cold water
  • 8 oz tub cool whip, thawed
  • 1 small box lemon instant pudding mix


  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • In a large mixing bowl blend together cake mix, eggs, water, and oil for 2 minutes using an electric hand mixer.
    Use the measurements for the water and oil from the back instructions on the cake mix box.
    NOTE: to make a more bakery style cake switch out the water for milk and switch out the oil for melted cooled butter.
  • Pour batter into prepared baking dish and spread out evenly. Bake in preheated oven for 21-26 minutes. (Baking directions on back of cake mix box for a 9 x 13 baking dish.) Use a toothpick to test for doneness.
    Allow cake to cool in the baking dish.
  • After cake has cooled, poke lots of holes through out top of cake using a large serving fork or regular fork with do.
  • Pour lime gelatin mix into1 cup boiling hot water and stir for 30 seconds until sugars have dissolved. Add in 1/2 cup of ice cold water slowly while stirring.
    Pour jello mixture over top of cake aiming for the holes.
  • In a medium mixing bowl mix together thawed cool whip and lemon instant pudding mix until combined. Consistency will be thick. Frost cake immediately as the frosting will thicken.
    Zest a lime over the entire frosted cake lightly. Top with a few slices of the lime.
  • Refrigerate cake for 2 hours before serving. Remainder cake should be refrigerated.