I’m sharing my take on Lemon Pie With Sweetened Condensed Milk And Cool Whip that hides a surprisingly simple trick for impossibly silky lemon layers.

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I still get a jolt of nostalgia every time Luscious Lemon Delight shows up, like a bright postcard from childhood that somehow tastes modern. I love how a simple box of yellow cake mix flirts with instant lemon pudding mix to become something more than the sum of its parts.

This is the kind of Lemon Pudding that sneaks into potlucks and disappears fast, a proof that Layered Desserts can be playful and a little cheeky. I won’t pretend it’s fancy, but it has that zing that makes you go huh, did I really make that?

Try it when you need a tiny, bold surprise.

Ingredients

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Pre-sweetened base that gives structure, carbs and a light, tender crumb, it’s convenient.
Provide protein, moisture and richness, help the cake rise and bind.
Keeps cake moist, mainly fat so more calories, no real protein.
Very sweet and thick, adds creamy sweetness and dense calories, indulgent.
Punchy lemon flavor, adds tang and thick, custard-like texture and sweetness.
Light, sweet fluff that lifts texture, low in real dairy protein.
Concentrated citrus oils give bright, fresh aroma, real zing without extra sugar.
Extra tart sweet spread, adds intense lemon flavor and glossy finish.

Ingredient Quantities

1 (15.25 oz) box yellow cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

1 (14 oz) can sweetened condensed milk

1 (3.4 oz) package instant lemon pudding mix

2 cups cold milk

8 ounces frozen whipped topping thawed (about 2 cups)

1 tablespoon lemon zest (about 1 medium lemon)

1/2 cup lemon curd optional

Thin lemon slices or extra zest for garnish optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch pan, or line it with parchment for easy lifting later.

2. Make the cake batter: in a bowl combine 1 box (1
5.25 oz) yellow cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water; beat until smooth, scraping the bowl so there are no lumps.

3. Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick comes out mostly clean, you don’t wanna overbake it or it’ll be dry.

4. As soon as the cake comes out of the oven let it cool about 8 to 10 minutes then poke holes all over with the handle of a wooden spoon or fork, go deep enough so the milk can soak in.

5. Pour the entire 14 oz can of sweetened condensed milk evenly over the hot cake, use a spatula to nudge it into holes if needed; the heat helps it sink in and keep the cake moist.

6. While the cake is cooling make the lemon layer: whisk the
3.4 oz package instant lemon pudding mix with 2 cups cold milk for about 2 minutes until thickened, then stir in 1 tablespoon lemon zest for extra zip.

7. Fold most of the thawed 8 ounces frozen whipped topping into the pudding mixture to lighten it, save about 1/2 cup of the topping for the top if you want a prettier finish.

8. Spread the pudding/whipped topping mixture evenly over the cooled cake, then spread the reserved whipped topping on top smooth or swirl it for texture.

9. Optional but yummy: dollop or gently spread 1/2 cup lemon curd over the top and use a knife to create little swirls, garnish with thin lemon slices or extra lemon zest.

10. Chill the cake at least 2 hours to set (overnight is best), then slice and serve cold. Tip: poke holes while the cake is still warm and pour the condensed milk right away, that little trick makes it extra gooey and nostalgic.

Equipment Needed

1. 9×13 inch baking pan, greased or lined with parchment for easy lifting
2. Large mixing bowl for the cake batter and the pudding, dont use a tiny one
3. Electric hand mixer or a whisk to beat the batter and thicken the pudding
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoons)
5. Rubber spatula or offset spatula to spread the pudding and whipped topping
6. Wooden spoon or fork (use the handle to poke the holes)
7. Can opener and a toothpick to test doneness
8. Cooling rack, a sharp knife for slicing, and a small zester or microplane for the lemon zest

FAQ

Q: How long do I bake this and what size pan do I use? A: Use a 9×13 inch pan, preheat oven to 350°F and bake about 25 to 30 minutes. Cake is done when a toothpick comes out with a few moist crumbs, not wet. Let it cool a bit before the next steps, you don’t want the filling to run everywhere.

Q: Do I need to poke holes in the cake and why? A: Yes, poke holes evenly across the warm cake with the back of a wooden spoon or a fork. The holes let the sweetened condensed milk and pudding mixture sink in so the cake stays super moist and lemony, otherwise it can be just dry cake with topping on top.

Q: Can I make this ahead and how long will it keep? A: You can make it a day or two ahead, cover and refrigerate up to 3 days. The flavors actually meld overnight, but after 3 days texture starts to suffer. I wouldn't freeze the fully assembled cake, the whipped topping can get grainy, but you can freeze the baked layer before adding the pudding.

Q: Can I swap ingredients like using fresh lemon juice or a different whipped topping? A: Fresh lemon zest is best for bright flavor, and fresh lemon juice works fine but taste and adjust sweetness. Store bought lemon curd works great as an extra drizzle. For whipped topping, both real whipped cream and thawed frozen topping work, just fold gently so it stays fluffy.

Q: What if the filling seems too runny or the cake too sweet? A: Make sure the pudding mix is fully set by chilling a few hours, that firms things up. If it’s too sweet, use a little less sweetened condensed milk next time, or add a tablespoon more lemon juice to balance it. Also don’t over-mix the whipped topping, or it can weep.

Q: Any good swaps for dietary needs? A: Use a gluten free yellow cake mix if needed, or a dairy free condensed milk and non dairy whipped topping for a lactose free version. Baking times might change a bit, so watch the toothpick test. Expect small texture changes, but it still turns out tasty.

Luscious Lemon Delight Recipe Substitutions and Variations

Yellow cake mix: swap for a homemade dry mix — 2 cups all purpose flour, 1 1/2 cups granulated sugar, 3 tsp baking powder, 1/2 tsp salt; whisk together and use the same eggs/oil/water called for. Or just use a 1:1 white cake mix if you got one on hand.
3 large eggs: use 3/4 cup applesauce (1/4 cup per egg) for a moist, slightly denser cake, or use 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit 5 min) as a vegan binder.
1/2 cup vegetable oil: replace with 1/2 cup melted coconut oil, 1/2 cup melted butter (adds richness), or 1/2 cup unsweetened applesauce to cut fat (cake will be a bit firmer).
8 ounces frozen whipped topping: use 2 cups heavy cream whipped with 2 tbsp powdered sugar to soft peaks for a fresher taste, or beat 8 oz cream cheese with 1/4 to 1/2 cup whipped cream for a thicker, tangier layer.

Pro Tips

1) Make the holes count. Let the cake cool just enough so it won’t crumble but is still warm, then use a long skewer or the handle of a wooden spoon to poke deep, evenly spaced holes so the condensed milk can really sink in. Pour slowly and nudge it into holes with the back of a spoon so none pools on top.

2) Brighten the lemon without bitterness. Use a microplane for the zest and only grate the yellow part, not the white pith. Fold most of the zest into the pudding layer and reserve a little for garnish so the lemon flavor pops without turning sharp.

3) Keep the filling light but stable. Fold the thawed whipped topping gently into the pudding until just smooth, don’t overmix or it’ll deflate. If you want extra stability for longer storage, chill the pudding bowl and beat the mix briefly before folding.

4) Chill, slice, and serve like a pro. Let the cake set well in the fridge overnight if you can. When slicing, run a sharp knife under hot water and wipe it clean between cuts for neat pieces. Stored covered it keeps a few days, but the texture is best within 48 hours.

Luscious Lemon Delight Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my take on Lemon Pie With Sweetened Condensed Milk And Cool Whip that hides a surprisingly simple trick for impossibly silky lemon layers.

Servings

servings

Calories

439

kcal

Equipment: 1. 9×13 inch baking pan, greased or lined with parchment for easy lifting
2. Large mixing bowl for the cake batter and the pudding, dont use a tiny one
3. Electric hand mixer or a whisk to beat the batter and thicken the pudding
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoons)
5. Rubber spatula or offset spatula to spread the pudding and whipped topping
6. Wooden spoon or fork (use the handle to poke the holes)
7. Can opener and a toothpick to test doneness
8. Cooling rack, a sharp knife for slicing, and a small zester or microplane for the lemon zest

Ingredients

1 (15.25 oz) box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 (14 oz) can sweetened condensed milk
1 (3.4 oz) package instant lemon pudding mix
2 cups cold milk
8 ounces frozen whipped topping thawed (about 2 cups)
1 tablespoon lemon zest (about 1 medium lemon)
1/2 cup lemon curd optional
Thin lemon slices or extra zest for garnish optional

Directions

Preheat oven to 350°F and grease a 9×13 inch pan, or line it with parchment for easy lifting later.
Make the cake batter: in a bowl combine 1 box (1
25 oz) yellow cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water; beat until smooth, scraping the bowl so there are no lumps.
Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick comes out mostly clean, you don't wanna overbake it or it'll be dry.
As soon as the cake comes out of the oven let it cool about 8 to 10 minutes then poke holes all over with the handle of a wooden spoon or fork, go deep enough so the milk can soak in.
Pour the entire 14 oz can of sweetened condensed milk evenly over the hot cake, use a spatula to nudge it into holes if needed; the heat helps it sink in and keep the cake moist.
While the cake is cooling make the lemon layer: whisk the
4 oz package instant lemon pudding mix with 2 cups cold milk for about 2 minutes until thickened, then stir in 1 tablespoon lemon zest for extra zip.
Fold most of the thawed 8 ounces frozen whipped topping into the pudding mixture to lighten it, save about 1/2 cup of the topping for the top if you want a prettier finish.
Spread the pudding/whipped topping mixture evenly over the cooled cake, then spread the reserved whipped topping on top smooth or swirl it for texture.
Optional but yummy: dollop or gently spread 1/2 cup lemon curd over the top and use a knife to create little swirls, garnish with thin lemon slices or extra lemon zest.
Chill the cake at least 2 hours to set (overnight is best), then slice and serve cold. Tip: poke holes while the cake is still warm and pour the condensed milk right away, that little trick makes it extra gooey and nostalgic.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.