This Raspberry Lemon Cake made with Jell-O gelatin and Jell-O pudding is a true family favorite! Because it is kept refrigerated, the cake is cold and refreshing on a hot summer’s day. As a little girl, I couldn’t get enough! The cake is so moist and the pudding makes a light and creamy frosting.
I have to admit I would stick around in the kitchen when my Mom was making it so I could be the first to could get the bowl and spoon to lick the pudding – now my kids do the same thing. You will notice in the recipe, we use less milk than what is called for on the box directions. Using less milk makes the pudding thicker and it holds it’s consistency better when spread on the cake. It is also important to use 2% or whole milk. This also makes the pudding thicker and creamier. There are many variations on this cake recipe that I have tried over the years. It is what makes this such a fun recipe! Because the combinations of cake flavors, Jell-O gelatin, and Jell-O pudding are limitless – the possibilities are endless. I love raspberry and lemon together, especially when fresh raspberries are in season, but I have also made this cake with lime gelatin and lemon pudding for a lemon-lime cake, strawberry gelatin and banana pudding for a strawberry-banana cake (topped with strawberries and bananas, of course!), Stay tuned, that may be my next post if it turns out well! One of my favorite versions of this cake is our Chocolate Cherry Cake. It uses a chocolate cake mix, cherry Jell-O, and a thick chocolate pudding for the frosting. It tastes just like a chocolate-covered cherry. Jell-O has come out with some fun flavors that would be fun to experiment with like sparkling berry and watermelon. I recently saw a Jell-O flavor called Blackberry Fusion that would also be delicious with a vanilla pudding frosting and fresh blackberries. Like I said…the possibilities are endless! Check out the quick video below to see how this Raspberry Lemon Cake whips up in no time at all.
- Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions.
- Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake.
- Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir.
- Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan.
- Refrigerate cake for 2 hours.
- While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour.
- Frost the cake with the pudding and keep refrigerated until ready to serve.
- Garnish the cake with fresh raspberries just before serving.