"This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it." — LaDonna
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1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant lemon pudding mix
1 3/4 cups
1 (1 ounce) package
instant sugar-free vanilla pudding mix
1 (8 ounce) container
frozen light whipped topping, thawed
Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting!
I bake alot, and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party!
Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also, we like to eat cake cold, it really is so good right out of the fridge, you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute! :) My sister said that this is now her favorite cake of ALL TIME!!
I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely.
I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy!
This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn’t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract, so I used zest and fresh juice of 2 lemons. If you are substituting for the extract, it is important to taste the frosting and make sure it is lemony enough. If not, keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)
I had trouble making the cake because i tried to use 2-9" pans instead of the 10x15 dish... they were so moist that they fell apart when i tried to take them out of the pans! But once i reconstructed them, iced and refrigerated the cake, WOW! It was fabulous. I used lemon cake mix instead of yellow, and also lemon pudding in the frosting instead of vanilla. It was a hit!
The cake was very nice. I used the lemon cake mix like everyone suggested and added the juice of 1 lemon plus the zest of 1/2 lemon to the water. The only problem I had with it was that it didn't grow very tall. I used the required 10x15 pan and the cake was only an inch thick. There simply wasn't enough batter. I was making it as a birthday cake for my FIL and was forced to make another batch and it ended up being an enormous layer cake...which worked out good considering I was feeding a party of 18 people. I used a whipped citrus frosting (lemon and orange) instead of the cool whip, which gave it a really nice touch. Overall it was a real hit with the crowd.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 27
This moist, delicious lemon sheet cake is so quick and easy to make!
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