Description
A vibrant lemon cake infused with gelatin and topped with Cool Whip and Froot Loops for a delightful dessert experience.
Ingredients
Scale
- 1 box Betty Crocker Super Moist Lemon Cake Mix (plus required water, oil, eggs)
- 1 box (3 oz) Jell-O Lemon Flavor Gelatin (dry powder)
- 1 cup boiling water
- 1/2 cup cold Sprite
- 1 tub (8 oz) Cool Whip (thawed)
- 2.5 cups Kellogg’s Froot Loops Cereal
Instructions
- Preheat your oven as specified on the cake mix box. Prepare the 9×13 pan according to package instructions and pour in the batter. Allow the cake to bake until golden and a toothpick inserted in the center comes out clean. Once baked, let the cake cool for 20 minutes.
- Grab your large meat fork and poke deep holes all over the surface of the warm cake.
- Dissolve the Jell-O Lemon Gelatin in the boiling water, stirring until no clumps remain. Then add the cold Sprite, incorporating it fully.
- Pour the gelatin mixture over the cake, letting it soak into the holes.
- Cover the cake with plastic wrap and place it in the refrigerator for at least 3 hours.
- Spread the thawed Cool Whip over the top of the cake, then cover with Kellogg’s Froot Loops before serving.
Notes
Make this cake a day in advance for the best flavor; add Froot Loops right before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg