Reviewed: Nov. 3, 2009

very good! used lemon pudding and yellow cake mix, combined this recipe with 'lemon cake' from this site I think it was. I think different variants of pudding/cake mix could be used...lots of combinations! ALso, used oil instead of apple sauce. Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

Great light dessert! I served it with a choice of diced kiwi, strawberries and peaches just for color. A big hit!

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FARKYWON

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Reviewed: Jun. 24, 2009

This was a hit!! I have made it twice already for two different parties and everyone loved it. I found you did not need 16oz of whipped topping 12oz was more than enough and you probably could get away with using 8oz. Both times I let the cake chill overnight.

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moonlite203

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Reviewed: Jun. 15, 2009

This was great! I used white cake mix instead, and then added lemon pudding mix into the cake batter. Will make again. Perfect for a light summer treat!

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Mike'z Girly

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Reviewed: Jun. 7, 2007

My Husband and I agreed that the cake had a good flavor (with the lemon and the pineapple juice) and the topping was delicious but we didn't like the texture of the pineapple. The cake was really moist and soft and then everyonce in awhile we would bite into a hard chunk of pineapple (and I had used the crushed). The cake was OK but I probably won't make it again.

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GODBWAH

Cooking Level: Intermediate

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Reviewed: May 7, 2007

This is a great recipe. For variety try this: I topped the crushed pineapple with banana slices, added a few drops of pina colada flavoring to the topping then garnished the top with shredded coconut, pineapple slices, and cherries. It was a big hit at our BBQ! A great summer dessert.

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Ang

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Reviewed: Mar. 25, 2007

I originally gave this 3 stars, but I came back and upped it to 4 after tasting it again after it chilled overnight in the fridge. This is a lot tastier the second day. It really needed some time to let the flavors blend and mellow, otherwise, I only tasted a lot of lemon from the cake, and it overpowered everything else. By day two it was really smooth, light and refreshing, and something I think I will make again, but now I know to let it chill overnight before serving. Oh, and I used 12 oz. Cool Whip and it was almost too much, so I don't know why it calls for 16 oz. in the recipe, it would be spilling over the sides otherwise.

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Jun. 3, 2005

I made it this morning and I cannot stay out of it! It is SO GOOD! Even one of my kitties likes it! :)

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PUSSYFOOTER96

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Reviewed: Feb. 26, 2005

A cool, refreshing cake. I toasted a little bit of coconut to sprinkle on top. Didn't last long at our family gathering!

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MRSO

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Reviewed: Jun. 10, 2000

What a wonderful light cake...my family loves it! I'm even serving to company tonight!!

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Anna B

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Reviewed: May 6, 2000

This cake was not bad, but did not have the flavor that I was expecting. I shared some of the cake with an elderly friend of mine, who was polite when asked how she liked it. Sorry Kim...

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