5 from 2 votes
Lemon Pudding Cake
Lemon Pudding Cake is flavorful, moist, and made with only 5 ingredients. From the first bite, you'll love this dense citrus cake recipe!
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
24
servings
Calories:
100 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 1 box lemon cake mix 15 ounce
- 1 box instant lemon pudding mix 3.5 ounce
- 2 cups milk
- 1 bag white chocolate morsels 11 ounce
- 1 container whipped topping 8 ounce, Cool Whip, thawed
Instructions
- In large bowl whisk milk with pudding mix. Add in dry cake mix. Beat until blended. Fold in white chocolate chips.
- Pour batter into a greased 13x9 baking dish. Bake according to cake mix (for a 13x9 cake).
- Remove from oven and cool completely. Refrigerate 2 hours or until serving. Frost with cool whip and enjoy!
Cup of Yum
Notes
- Add lemon zest and lemon juice to your batter to give it an extra lemon zing.
- You can also dust your cake with powdered sugar once it’s done cooking and leave it frosting-free for a lighter treat.
- Store cake in airtight container in refrigerator for up to 5 days.
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
185mg
(8%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 185mg | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.