Daffodil Cake (Lemon Cake Supreme)

Total Time
42mins
Prep 10 mins
Cook 32 mins

This recipe came from my grandma. At some point, I got into the habit of making it each spring to celebrate the first blooming daffodils - something worth celebrating, to my mind, after long snowy winters. And this light, creamy, lemony, slightly tropical concoction always seemed the perfect harbinger of spring.

Ingredients Nutrition

  • 18 ounces lemon cake mix, made according to package directions with
  • 1 13 cups water, as per cake mix directions
  • 13 cup vegetable oil, as per cake mix directions
  • 3 eggs, as per cake mix directions
  • 1 (20 ounce) can crushed pineapple in juice
  • 1 (3 1/2 ounce) package instant lemon pudding
  • 1 12 cups milk
  • 1 (8 ounce) container Cool Whip Topping
  • shredded coconut (optional)

Directions

  1. Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
  2. Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
  3. Pour crushed pineapple with juice over the cake in the pan.
  4. Fold 1 package lemon instant pudding into 1 1/2 cups milk.
  5. Fold this into 1 small carton Cool Whip.
  6. Spread over cake.
  7. Top with coconut! (optional).
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