Lemon Jello Cake with Lemon Topping

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 4.9 g
  • Cholesterol: 30.9 mg
  • Sodium: 278.9 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 2.2 g

View full nutritional breakdown of Lemon Jello Cake with Lemon Topping calories by ingredient
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Number of Servings: 16


    1 GV Yellow Cake Mix
    1 1/3 cups water
    2 large eggs
    1/3 cup applesauce
    1 box lemon SF Jello
    2 cups water
    1 Eight oz. Tub Cool Whip Sugar Free
    1 box lemon SF Jello


Preheat oven to 350 degrees.

Combine in mixing bowl: Cake mix, water, eggs, and applesauce. Beat on medium speed of mixer for two minutes. Spray a 9x13 cake pan with cooking oil. Spread batter evenly in pan. Bake 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool until only slightly warm.
Prepare one package of lemon SF jello. Poke holes all over cake with a toothpick--about an inch apart. Pour Jello over cake. Cover cake and refrigerate for about 4 hours or overnight.
For frosting, combine the DRY package of lemon jello with the Cool Whip. Beat with mixer until Jello is dissolved. Spread over chilled cake. Cut cake in 16 equal size pieces.

Number of Servings: 16

Recipe submitted by SparkPeople user SANDY667.

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