Summary: This is an old-school refrigerator cake with a psychedelic marbled hue. I grew up eating this enthusiastically whenever my Nanny made it. Although this might sound like a cake made of fake, it is truly delicious and you will not be able to stop eating it.
Yield: one 9x13 cake
- 1 package lime jello (4 serving size)
- 1 package Duncan Hines lemon supreme cake mix
- 1 envelope whipped topping mix (2-2½ cup yield)
- 1 package lemon instant pudding mix
- 1½ c cold milk
Mix and bake the cake as directed in a 9×13 pan. Cool cake 20 minutes but do not remove from pan.
Meanwhile, in a large measuring cup or a bowl with a spout, dissolve the lime jello in 3/4 cup boiling water. Add 1/2 cup of cold water, and set aside at room temperature.
After the twenty minutes, use a fork to poke deep holes through the top of the still-warm cake. Slowly pour the lime gelatin mixture over the cake. Refrigerate the cake while preparing the topping.
In a cold, deep bowl, blend and whip together the topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost the cake with it. Store the cake in the fridge and serve cold.