If summer had a flavor, I’m pretty sure it would taste like this Lemon Cooler Cream Cake. Light, creamy, tart, and just sweet enough to keep you coming back for seconds (or thirds—I’m not judging), this is the kind of cake that doesn’t just belong at the table. It steals the table.
Whether you’re planning a family picnic, a last-minute potluck contribution, or just want something cold and cheerful chilling in your fridge, this creamy lemon cake recipe is your golden ticket. The best part? It’s made with a boxed cake mix and some pantry staples. No fancy baking degrees required.
Let me walk you through how this cold lemon cake became my new go-to dessert, and how you can make it yours too.
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Why Everyone’s Obsessed With This Lemon Cooler Cream Cake
Here’s the thing you need to know: this isn’t your average lemon dessert. We’re talking about layers of moist lemon cake soaked in lemon-flavored gelatin, topped with a cool, whipped vanilla pudding topping that basically tastes like summer in a bite.
This creamy lemon cake recipe is:
- A total crowd-pleaser (read: you’ll be the hero of the potluck)
- Affordable and easy to make
- Chill-friendly—literally
- Ideal for those “I want something homemade but also don’t want to work too hard” moments
Perfect for home cooks, busy parents, college students with tiny fridges, and anyone craving a lemon-flavored dessert that actually delivers.
Taste & Texture: What Makes It Special
Think lemon icebox pie meets pudding poke cake. The lemon cake itself is soft and airy thanks to a solid boxed cake mix (Duncan Hines Lemon Supreme, if you’re asking). Then comes the gelatin layer, which seeps into those poke holes and turns the cake into a citrus-soaked sponge of joy.
Finally, the whipped pudding topping? Fluffy, creamy, and so light it could float off your fork.
Each bite is the perfect balance of tart and sweet, and the cold temperature just takes the refreshment level up a notch.
Ingredients You’ll Need (And Why They Work)
Here’s everything you need to pull off this lemon cooler cream cake:
Cake:
- 1 (15.25 oz) package lemon cake mix – We like Duncan Hines Lemon Supreme.
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water – For mixing the cake.
Gelatin Layer:
- 1 cup hot water + 1 cup cold water
- 1 (3 oz) package lemon-flavored gelatin – This soaks into the cake to make it super moist and tart.
Cream Topping:
- 1 (3.4 oz) package instant vanilla pudding mix – Gives body and flavor to the topping.
- 1 cup cold milk
- 1 (3 oz) package lemon-flavored gelatin – For extra lemon zing.
- 1 (8 oz) container frozen whipped topping, thawed – AKA Cool Whip. Makes the topping cloud-like.
Optional (But Recommended):
- Fresh lemon zest for garnish
- Lemon slices or mint leaves for a decorative finish
Looking for something a little different? Swap the vanilla pudding for lemon pudding for an extra burst of citrus. Want to go rogue? Try lime gelatin instead!
Step-by-Step: How to Make Lemon Cooler Cream Cake
1. Bake the Cake
First things first, get that oven preheated to 350°F (175°C).
In a large bowl, mix your lemon cake mix with the eggs, water, and oil. Beat it all together with an electric mixer until smooth (about 2 minutes). Pour it into a greased 9×13-inch pan and bake for 21–26 minutes, or until a toothpick comes out clean.
Let the cake cool for about 15 minutes.
2. Poke and Pour the Gelatin
Once the cake is cool enough to handle, grab the handle of a wooden spoon and start poking holes all over the surface. Don’t be shy—you want lots of spots for that lemon gelatin to sneak into.
Mix 1 cup hot water with 1 (3 oz) package of lemon gelatin. Stir until dissolved, then add 1 cup cold water. Slowly pour this over the cake, making sure it seeps into all those holes.
Chill the cake in the fridge for at least 1 hour.
3. Mix the Creamy Topping
In a bowl, whisk together the cold milk, instant vanilla pudding mix, and the second package of lemon gelatin. Once it starts to thicken, fold in the thawed whipped topping until smooth and creamy.
Spread this dreamy mixture all over the chilled cake.
Chill again until set—overnight is ideal, but a few hours will do if you’re in a rush.
4. Garnish and Serve
Sprinkle lemon zest on top. Add a few thin lemon slices or mint leaves if you’re feeling fancy.
Slice it up and serve cold.
Bonus Tips from Our Kitchen (And Yours!)
- Use lemon pudding mix instead of vanilla for an extra lemony boost.
- Chill overnight for the best flavor and texture.
- Want to skip Cool Whip? Use real whipped cream for a richer taste.
- Reduce water in the gelatin step by 1/4 cup to avoid sogginess.
- Sprinkle graham cracker crumbs or crushed vanilla wafers on top for texture.
Got leftovers? Lucky you. This cake holds up great in the fridge for 3–4 days.
When to Make This Cake (Spoiler: Always)
There’s really no wrong time to serve a chilled lemon dessert, but this one shines during:
- Summer BBQs
- Graduation parties
- Mother’s Day brunches
- Potlucks
- Or just a Wednesday when you’re craving something cold and sweet
If you love this, check out our no-bake lemon dessert or try a fruity twist with this lemon-blueberry dessert idea.
You can make it even lighter with sugar-free pudding or skim milk. It’s a great low-fat dessert option if you’re watching your macros but still want a treat.
More Cool Dessert Ideas
Can’t get enough chilled sweets? Try these next:
- Chilled summer cake
- Icebox cake inspiration
- Layered dessert bars
- Gift-worthy desserts
- Bite-sized sweet treats
- Tropical cake recipe
- Easy homemade cakes
- Baking with boxed mix ideas
Lemon Cooler Cream Cake
- Total Time: 45 minutes + chilling
- Yield: 24 servings 1x
Description
If summer had a flavor, this would be it—light, creamy, tart, and cool, this Lemon Cooler Cream Cake is the perfect chill dessert for warm days.
Ingredients
- 1 (15.25 oz) package lemon cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup hot water
- 1 cup cold water
- 2 (3 oz) packages lemon-flavored gelatin
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) container frozen whipped topping, thawed
- Optional: fresh lemon zest
- Optional: lemon slices or mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix lemon cake mix with eggs, oil, and water. Beat for 2 minutes until smooth.
- Pour into prepared pan and bake for 21–26 minutes. Let cool for 15 minutes.
- Poke holes all over the cake using the handle of a wooden spoon.
- Mix 1 cup hot water with 1 package lemon gelatin until dissolved. Add 1 cup cold water and pour evenly over the cake. Chill for 1 hour.
- In a bowl, whisk cold milk, pudding mix, and the second package of lemon gelatin until slightly thickened.
- Fold in whipped topping until smooth and spread over chilled cake.
- Chill until set—preferably overnight.
- Garnish with lemon zest, lemon slices, or mint leaves. Serve cold.
Notes
Chill overnight for best flavor and texture. Use lemon pudding for extra citrus zing. Top with graham cracker crumbs or crushed vanilla wafers for crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake (partially baked)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 166
- Sugar: 21g
- Sodium: 257mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Protein: 2g
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