Best Lemon Lime Refrigerator Sheet Cake Recipes

Lemon - Lime Refrigerator Sheet Cake 1960 image

Provided by andypandy

Categories Gelatin

Time 30m

Yield 1 9 x 13 pan, 16 serving(s)

Number Of Ingredients 9

3 ounces lime Jell-O gelatin
1 (3 ounce) box instant lemon pudding mix
1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only)
1 1/2 cups cold milk
1 teaspoon vanilla
1 (18 ounce) box lemon cake mix
3 eggs (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)

Steps:

Prepare cake according to boxed instructions in a 9 x 13 cake pan.
Remove when done and poke holes with the end of a wooden spoon or meat fork.
Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
Refrigerate jello just until lightly syrupy.
Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
Spread all over cake, and place in refrigerator, keep chilled until serving.
Just a note:.
I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9

Lemon-Lime Refrigerator Sheet Cake image

Provided by Gladys Miller

Categories Cakes

Time 2h

Number Of Ingredients 2

1 pkg lime gelatin (4 serving size)
1 box duncan hines deluxe 11 lemon supreme cake mix

Steps:

1. Topping - 1 envelope whipped topping mix (Dream Whip) (2 cup size) 1 pkg Lemon Instant Pudding Mix ( 3 3/4 oz) 1 1/2 cup cold milk
2. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake, as directed on box, in a 13x9x2" pan. Cool 20-25 minutes. Poke deep holes thru top of warm cake (still in pan) with fork. Slowly pour gelitin mixture into holes. Refrigerate cake while preparing topping. TOPPING: In a chilled (best in a stainless steel bowl)deep bowl blend and whip topping mix, instant pudding and cold milk till stiff (3-8 minutes). Immediately frost cake. Cake may be stored in refrigerator and served chilled. Frosted cake may be frozen. It gets better the longer it stays in the refrigerator