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Ingredients
- 1 box Lemon cake mix
- 2 boxes cook & serve Lemon pudding
- 1 tub of whipped topping
Directions
- Bake cake as directed on box in 9x13 rectangle pan and set aside to cool in pan. Next cook pudding as directed and set aside to cool as well. When cake is cooled, cut about 6 holes 2/3 down and hollow out. Don't cut down to bottom of pan. Pour pudding all over top of cake and let drip in holes. Spread whipped topping all over top of cake, covering pudding and refridgerate for at least an hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 136 | |
| Calories from Fat 104 | 76% |
| Total Fat 11.54g | 14% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 593mg | 25% |
| Potassium 98mg | 3% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.78g | 1% |
| Protein 6.55g | 10% |
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