1 (18.25-ounce) package lemon cake mix
1 1/2 cups milk
1 (6.5-ounce) package lemon or vanilla flavor pudding and pie filling
1 (8-ounce) container nondairy frozen whipped topping, thawed
Prepare cake mix as directed on package for 2 (8-inch or 9-inch) round cake layers. Cool completely.
Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Immediately spread over tops of cake layers.
Place 1 cake layer on top of the other. Frost top and sides of cake with whipped topping. Refrigerate until ready to serve. Garnish with lemon slices and fresh mint leaves.
Makes 12 servings.