Fruity Pound Cake
Yield
1 cakePrep
30 minCook
45 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon-flavoured |
|
| 1 | teaspoon |
lemon
grated |
|
| 1 | package |
cake mix, white
|
|
| ¾ | cup |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
jello
lemon-flavoured |
|
| 5 | ml |
lemon
grated |
|
| 1 | package |
cake mix, white
|
|
| 177 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Directions
Add gelatin and grated peel to cake mix.
Prepare and bake cake mix as directed on package in two 8 or 9 inch round cake pans.
Cool 15 minutes; remove from pans. Cool 15 minutes; remove from pans.
Cool completely on wire racks. Fill and frost with Fluffy Pudding Frosting.
Decorate as directed.
For frosting, pour 1 cup cold milk into medium bowl.
Add 1 package (4 serving size) Jello Instant Pudding and Pie Filling, any flavor, and ¼ cup powdered sugar.
Beat with a wire whisk 2 minutes.
Gently stir in 1 tub (8 ounces) whipped topping, thawed.
Spread onto cake at once.
