I have officially found my new favorite summer dessert! I was introduced to it by a friend who is not a big icing fan, but this cake is still so incredibly moist because the cake is punctured and the icing is poured over to seep in…almost like a tres leches cake.

There are a lot of “from scratch” recipes out there, but my friend shared with me this recipe from Oh, Sweet Basil that has a few simple solutions to make the process easier! They also share some valuable tips on their post of how to avoid a cake fail, so check it out if you get a chance! In the meantime, here’s the recipe:

Lemon Jello Cake

Prep Time: 10 minutes

Cook Time: 27 minutes

Servings: 12-16

Ingredients

Cake

1 box lemon cake mix (regular size)
4 large eggs
1 1/3 cups water
2/3 cup vegetable oil
1 package lemon jello (small box — 3 oz)*

Icing

2 lemons , juiced
1 1/2 cups powdered sugar

Instructions

Make the Jello Cake:

Preheat the oven to 350 degrees F.
Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
Tip and tap the edges of the cake pan to coat it with flour.
In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
Pour into the greased and floured pan.
Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
When cake is done, prick with a fork while still hot.
Immediately pour lemon icing over top.