Mix one lemon cake mix, according to package directions and bake in a 9x13 pan. Remove cake from oven and immediately poke holes in the top of cake with a fork.
Mix until dissolved:
1 (3 oz.) package raspberry jello
1 1/3 c. hot water
Pour over hot cake and allow all to cool completely.
Prepare 1 (6 oz.) package instant vanilla pudding according to package directions. Spread pudding over cooled cake. Spread 1 8 oz. container Cool Whip over all. Cover cake with plastic wrap and refrigerate for 6 hours, or overnight. Cake will keep for 4-5 days (but not at my house).
Note: I use a carving fork for poking holes.
Jenny
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