LEMON JELLO CAKE

12
Servings
90m
Prep Time
55m
Cook Time
2h 25m
Ready In

Recipe: #34952

May 20, 2020



"Lemonade concentrate can be substituted for the sugar and orange juice. Left-over cake can be refrigerated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (184.4 g)
  • Calories 481.7
  • Total Fat - 23.6 g
  • Saturated Fat - 5 g
  • Cholesterol - 301.3 mg
  • Sodium - 379.9 mg
  • Total Carbohydrate - 55.5 g
  • Dietary Fiber - 1 g
  • Sugars - 17.8 g
  • Protein - 12.4 g
  • Calcium - 118.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.1 mg

Step 1

Dissolve jello in boiling water.

Step 2

Cool, add oil, and add to cake mix, mixing well.

Step 3

Add eggs one at a time, beating well after each.

Step 4

Pour into well-greased oblong pan, 9"x13"x2".

Step 5

Bake at 350' F. for 55 minutes or till shrunken from edges of pan.

Step 6

Pierce cake all over while hot with kitchen fork.

Step 7

Have 1 cup of sugar dissolved in the orange juice ready while the cake bakes and pour this slowly over the top of the hot cake.

Tips & Variations


No special items needed.

Related