Preheat your oven to (350°F) = (176°C).
1. Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemonade frozen concentrate, and 1/2 cup of water.
2. Beat for 2 minutes until fluffy and smooth.
3. Bake for 20-25 minutes in a greased 9 X 13-inch baking pan. Let the cake cool in the pan.
4. Once the cake is completely cooled, poke holes in the cake about 2-inches apart.
5. Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.
6. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.
Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping. Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.