Daffodil Cake (Lemon Cake Supreme)

READY IN: 42mins
Recipe by ctrmom

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.

Top Review by Grandma Carter

From the kitchen of Alta Taylor

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)


  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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