Daffodil Cake (Lemon Cake Supreme) |
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Prep Time: 10 Minutes Cook Time: 32 Minutes |
Ready In: 42 Minutes Servings: 12 |
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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. 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:
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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