Lime Gelatin Surprise Cake


1 pkg white cake mix (15.25 ozs.)

Substitute Flying Olive Persian Lime Extra Virgin Olive Oil for the oil in the recipe, and use eggs, and other ingredients as stated in cake directions

1 cup boiling water

2 pkgs lime powdered gelatin (3 oz each)

½ cup cold water

1 pkg vanilla pudding (3.4 oz)

1 carton frozen whipped topping ( 8 oz), thawed

Milk as needed to thin "frosting"

Green sprinkles and/or other decorations:


Following the directions on the cake mix, substitute the oil with Flying Olive Persian Lime Extra Virgin Olive Oil. Use a little of the same EVOO to grease a 13 x 9" baking dish. Bake according to package directions. When done, cool for at least 1 hour.

In the meantime, boil water. Dissolve the gelatin in it, stir until dissolved. Set aside.

When the cake is cool, using a skewer or fork, poke holes in the cooled cake about 1-2" apart. Slowly pour the gelatin over the cake. Cover and refrigerate until the gelatin has been absorbed and is set.

When ready to "frost "the cake, fold the vanilla pudding into the cool whip. If it is too thick to spread, add a little milk. Spread over the cake. Decorate with sprinkles or other decorations. Cover and refrigerate until ready to serve.

Submitted by Barb L.