Easy Lemon Cake
This could be the easiest lemon layer cake, filled and frosted with the fluffiest frosting, ever assembled.
1 (18.25-ounce) package lemon cake mix
1 1/2 cups milk
1 (6.5-ounce) package lemon or vanilla flavor pudding and pie filling
1 (8-ounce) container nondairy frozen whipped topping, thawed
- Prepare cake mix as directed on package for 2 (8-inch or 9-inch) round cake layers. Cool completely.
- Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Immediately spread over tops of cake layers.
- Place 1 cake layer on top of the other. Frost top and sides of cake with whipped topping. Refrigerate until ready to serve.
- Garnish with lemon slices and fresh mint leaves, if desired.
Makes 12 servings.