because every dessert is a little decadent

Tangy Pineapple Lemon Cream Cake with Vanilla

This lemon cream cake recipe is gelatin-based. In fact, the gelatin is poured over the cake after the cake has finished baking, so it absorbs into it, giving a smooth, moist texture. Pour the gelatin over the cake while it is still hot.

The following gelatin cake recipe is made with cake mix, lemon gelatin, crushed pineapple, vanilla pudding, and dessert topping for a selection of different flavors in one and for a nice looking lemon gelatin cake recipe finish. You can keep some pineapple slices if you like to decorate the finished cake and use halved cocktail cherries too if you are using pineapple rings, for the garnish. Gelatin cake is fun to make and adults and kids both love it.

This pineapple lemon cream cake is technically a gelatin poke cake, since any cake with holes poked into it and gelatin poured over the top can be called a gelatin poke cake. You can make this recipe with kids, if you want, since they love the poke cake concept and will certainly love eating it afterwards. As with most gelatin recipes, you can use sugar free gelatin if you prefer. The flavor will be the same.

Lemon Cream Cake Recipe with Lemon Gelatin
Cuisine: American
Recipe type: Dessert
Serves or Makes: 1
Prep time: 
Cook time: 
Total time: 
  • 2 layer white or yellow cake mix
  • 1 cup boiling water
  • 1 small pack lemon gelatin
  • 8 oz frozen dessert topping, thawed
  • 1 small box instant vanilla pudding
  • 15 oz can crushed pineapple
  1. Prepare the cake as per the instructions on the pack and bake it in a 9 x 13 inch pan.
  2. Mix the gelatin and boiling water.
  3. Poke holes all over the cake with a fork.
  4. Pour the gelatin slowly over the top of the cake so it is absorbed.
  5. Combine the instant pudding, dessert topping, and pineapple and spread this mixture of the cake.
  6. Refrigerate until set.

Photo Description:

coming soon


Leave a Reply

Your email address will not be published. Required fields are marked *

16 + ten =

Rate this recipe:  

Sign up to our newsletter!

Custom Search