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16 servings, 2/3 cup (150 mL) each
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Prepare using Jell-O Lemon Instant Pudding.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used a cherry chip cake mix because I didn't have a yellow one on hand... VERY well received by my husband and kids. My husband RAVED about it. I found it a bit sweet and the cake was a bit overcooked but overall, a wonderful dessert.
I was very curious to see how this cake turns out. My one observation is that even though I omitted the sugar, it was way too sweet for my liking. Is there any way in which it could be made less sweet? Otherwise it was quite good.
As with another review it did not turn out. I followed instructions exactly but edges were over cooked and the middle was raw. I used a brand name cake mix that had the word "moist" on the box. Perhaps I should have used a regular cake mix with nothing added. Don't know. I am an experienced cook and don't know why it didn't turn out. Never had a problem with any other Kraft recipe though.