Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 package (3 oz) lemon gelatin
  • 1 cup boiling water
  • 1 tub (8 oz) whipped topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the yellow cake mix, eggs, oil, and water in a bowl. Beat on medium speed for 2 minutes until the batter is smooth.
  3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until the edges pull away from the pan and a toothpick comes out clean.
  4. Allow the cake to cool for approximately 15 minutes.
  5. Using a wooden skewer, poke holes approximately 1 inch apart across the entire surface of the cake, stopping just before hitting the bottom of the pan.
  6. Dissolve the gelatin powder in 1 cup of boiling water, stirring for 2 minutes until completely clear.
  7. Slowly pour the liquid gelatin over the cake, ensuring the liquid fills the holes.
  8. Refrigerate the cake for at least 4 hours (or overnight) until the gelatin is fully set.
  9. Spread the thawed whipped topping evenly over the top of the chilled cake and garnish with fruit if desired.