1 box Lemon cake mix
2 boxes cook & serve Lemon pudding
1 tub of whipped topping

Bake cake as directed on box in 9x13-inch rectangle pan and set aside to cool in pan. Next cook pudding as directed and set aside to cool as well. When cake is cooled, cut about 6 holes 2/3 down and hollow out. Do not cut down to bottom of pan. Pour pudding all over top of cake and let drip in holes. Spread whipped topping all over top of cake, covering pudding and refrigerate for at least an hour.

Submitted by: Lady Dragonfly