Lemon-Lime Refrigerator Sheet Cake

As I’ve mentioned before, I love to bake.  Growing up, I would often help my mom bake cakes and cookies.  But, it was definitely a simpler time, when cakes were just sheet cakes and cookies were standard flavors like chocolate chip and peanut butter.  Today, I’m going to share a very retro recipe for Lemon-Lime Refrigerator Sheet Cake.  It has been a favorite in my family ever since I can remember.  With it’s light and refreshing lemon-lime flavoring, it’s perfect for a summer picnic!  It also uses lemon flavored instant pudding and lime flavored gelatin, so you’ll definitely see the late 1980s/early 1990s-era influence!  Best of all, this cake comes together quickly and easily!

First, gather your ingredients.  You’ll need a box of lemon-flavored cake mix, a small box of lime-flavored gelatin, a small box of lemon-flavored instant pudding, one envelope of Dream Whip and 1-1/2 cups cold milk.  You’ll prepare the cake according to package directions, so you’ll also need whatever ingredients the package requires (oil, eggs and water are pretty standard).  Bake the cake in a 9×13 pan and let it cool completely.

While the cake is cooling, go ahead and mix up your frosting.  Using a stand mixer or hand mixer, blend the lemon pudding mix, Dream Whip and 1-1/2 cups cold milk until it is thick and creamy and peaks form.  It’s going to be the consistency of thick whipped cream.  Cover the frosting and refrigerate it until the cake is fully prepared.

Once the cake has cooled, you’ll add the lime gelatin.  Mix the gelatin with 1 cup boiling water and stir to dissolve.  Add in 1/2 cup cold water.  Don’t let the gelatin set, rather use a turkey baster to infuse the cake with the gelatin mix, this achieves a marbling effect in the cake.  After you have used all of the gelatin mixture, place the cake in the refrigerator for a half hour to allow the gelatin to cool.

Frost the cake using the lemon pudding mixture you made earlier.


The cake is ready to serve immediately, or you can keep it refrigerated until you are ready.  Store any leftovers covered in the refrigerator.


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