Recipes / Dessert

Daffodil Cake (Lemon Cake Supreme)
(1)
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.

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READY IN: 42mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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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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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