Name: Daffodil Cake (Lemon Cake Supreme)
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 12 serving(s)
Ingredients: 18 ounces lemon cake mix, made according to package directions with; 1 1/3 cups water, as per cake mix directions; 1/3 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 1/2 cups milk; 1 (8 ounce) container Cool Whip Topping; shredded coconut (optional)

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Recipe by ctrmom

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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.

Ready In:: 42mins
Serves:
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ingredients

18 ounces lemon cake mix, made according to package directions with
1 ¹⁄₃ cups water, as per cake mix directions
¹⁄₃ 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 ¹⁄₂ cups milk
1 (8 ounce) container Cool Whip Topping
shredded coconut (optional)

directions

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

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@ctrmom

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@ctrmom

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"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."

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review by Grandma Carter

6/28/2011

From the kitchen of Alta Taylor

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creation by ctrmom

4/17/2009

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.