Pineapple Lemon Cream Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 18 ounces yellow cake mix or 18 ounces cake mix
• 3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (3 ounce) box lemon jell-o gelatin
• 1 cup boiling water
• 1 (15 ounce) can crushed pineapple, undrained
• 1 (3 ounce) box vanilla flavor instant pudding and pie filling mix
• 8 ounces frozen dessert topping, thawed

Recipe

• 1 preheat oven as directed on cake mix. grease a 9x13 pan.
• 2 prepare cake as directed on package and bake.
• 3 as soon as it is out of the oven, combine the boiling water with the jell-o.
• 4 with a long tined fork or skewer, poke holes all over the cake.
• 5 slowly pour the jell-o over the cake so it is absorbed into the holes.
• 6 cool completely.
• 7 mix together the pineapple, instant pudding and dessert topping.
• 8 spread over the cake.
• 9 refrigerate cake before serving.