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Nutrition Facts
Serving Size 176 g
(Approx. 12 Servings)
Amount Per Serving
Calories 500 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 60 mg 20%
Sodium 540 mg 23%
Total Carbohydrate 85 g 28%
Dietary Fiber 0 g 0%
Sugars 45 g
Protein 4 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon Sunshine Cake
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
12  People


Recipe makes 12 Servings

1 Duncan Hines Lemon Supreme Mix
3 2/5 Oz Jell-O Instant Lemon Pudding
12 Oz H-E-B Twist Lemon Lime Soda
1/3 cup(s) H-E-B Canola Oil
4 H-E-B Large Grade AA Eggs
12 Oz Cool Whip Extra Creamy Whipped Topping, thawed
3/4 cup(s) lemon curd
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Grease and flour a 10-inch bundt pan.
Use the pudding cake recipe on the cake mix box substituting the lemon lime soda for the water.
Bake as directed on box.
While cake is baking, combine dessert topping and lemon curd until smooth.
Cool cake according to package directions.
Once cake has cooled completely, place on cake plate and fill center with dessert topping until topping is piled high in the center of cake.
Refrigerate until ready to serve.



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