1 cup milk
1 (18 ounce) package yellow cake mix
3 eggs
1 cup butter, softened
1 teaspoon vanilla extract
3 (3 ounce) packages instant instant vanilla pudding mix
2 cups baking mix
1 cup cornstarch
1 cup white sugar
1 teaspoon lemon juice
1/2 cup honey
1/2 cup butter
1 (4 ounce) package cream cheese
1 teaspoon vanilla extract
3 tablespoons lemon juice
Using a small knife, cut cake into bite size pieces.
In a large bowl, cream together the first 5 ingredients. Mix in the egg/butter mixture. Beat in the cream cheese, lemon juice and honey; stir just enough to beat.
Pour batter into 8-inch round pans. Bake at 350 degrees for 10 minutes. Remove from pans and cool completely. After 10 minutes of cool time, remove pans from pans and cut into no-stick cake shapes.
Place Cool Whip Dessert Recipe on one of 8 wooden cupcake pans. Top with Cool Whip Vanilla Cake while still in cool cupcake form.
Stir cream cheese into cooled cake batter and sprinkle on top of Cool Whip Cake. Cover with Cool Whip Cream Cheese and frost with Whip Dessert Frosting. Refrigerate 24 hours or overnight.