Easy classic pudding lemonade cake recipe from the 70s

Easy classic pudding lemonade cake recipe from the 70s

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This retro pudding lemonade cake recipe is super easy to make, mainly because it leans heavily on pre-packaged products. As such, it might be a great way for a new baker to gain a little confidence in the kitchen.

This dessert delivers deliciously tart and sweet flavors by combining lemon cake mix, lemon pudding mix, and even a sugar-based lemon drink mix (or frozen lemonade concentrate, if you prefer).

The vintage inspiration: Jell-O’s pudding lemonade cake recipe from 1977

For one of the most lemony lemon cakes you can make, bake a Jello pudding lemonade cake. It’s a deliciously light and moist triple lemon treat.

And the recipe is simple. Start with your regular lemon cake mix. Mix in Jell-O Lemon Flavor Pudding for more moistness and lemon flavor. Then top it off with a luscious lemonade glaze.

So make a really lemony lemonade cake. After it rises, you’ll shine.

Classic lemonade cake recipe (with pudding)


Pudding lemonade cake recipe from the 70s

Easy pudding lemonade cake

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 15 minutes


  • 1 package (2-layer size) lemon cake mix
  • 1 package (4 serving size) Jell-O lemon flavor instant pudding
  • 4 eggs
  • 1 cup water
  • 1/4 cup oil
  • 1/2 cup lemonade flavor drink mix
  • 1/2 cup water
  • 2 tablespoons melted butter or margarine
  • 2 cups confectioners sugar


  1. Combine lemon cake mix, lemon instant pudding mix, eggs, water and oil in a large mixer bowl.
  2. Blend well, the beat at medium speed of electric mixer for 4 minutes.
  3. Pour into greased and floured 13- by 9-inch pan.
  4. Bake at 350 (F) degrees for 45 to 50 minutes, or until cake tester inserted in center comes out clean, and cake begins to pull away from edges of pan.
  5. While the cake is cooking, make the glaze. Start by combining lemonade flavor drink mix (one that includes sugar, such as Country Time), water and melted butter in a bowl. (You may instead use 6 ounces of frozen lemonade concentrate, and omit the water and butter.)
  6. Add confectioners sugar, blending well with fork or wire whip.
  7. Once the cake is done, cool in pan about 5 minutes, then thoroughly prick warm cake with utility fork completely through to bottom of cake.
  8. Gradually spoon lemonade glaze over cake until completely absorbed.
  9. Cool and cut into squares.


For high-altitude areas, use large eggs, add 1/4 cup all-purpose flour, and increase water to 1-1/2 cups. Bake 50 minutes.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 392mgCarbohydrates: 58gFiber: 1gSugar: 38gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Easy classic pudding lemonade cake recipe from the 70s

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Comments on this story

One Response

  1. I use to make this cake in the late 70s and 80s and misplaced the recipe. Will be making it again soon.

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