Sunshine Lemon Cake

Preheat oven to 350°F (180°C). Using Kitchen Spritzer, lightly spray Rectangular Baker with vegetable oil. For cake, prepare cake mix according to package directions. Pour batter into prepared Baker; spread to cover bottom evenly. Bake according to package directions. Let cool in Baker 30 minutes. Using metal skewer or large fork, poke holes in cake about 1 1/2 inches (4 cm) deep and 1/2 inch (1 cm) apart. In Small Batter Bowl, dissolve gelatin in boiling water; stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate at least 3 hours.
For topping, combine pudding mix, milk and lemon juice in Classic Batter Bowl; stir with Stainless Whisk until mixture begins to thicken. Gently fold in whipped topping; spread evenly over cake. Refrigerate 30 minutes. Sprinkle with lemon zest.

Ingredient :

Cake
1 package (18.25 oz/540 g) white cake mix
1 package (3 oz/90 g) lemon-flavored gelatin
1/2 cup (125 mL) boiling water
1/2 cup (125 mL) cold water
Topping
1 package (3.4 oz/ 90 g) instant lemon pudding and pie filling mix
1 cup (250 mL) cold milk
1 tablespoon (15 mL) lemon juice
2 cups (500 mL) thawed frozen whipped topping
2 teaspoons (10 mL) lemon zest