Lemon Pudding Cake
User Reviews
4.5
6 reviews
Excellent
Lemon Pudding Cake
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Bring something special to the table with this well-loved recipe.
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Ingredients
Lemon Pudding Cake
- 1 box (15 ounces) lemon cake mix Betty Crocker brand used
- Ingredients called for on cake mix (eggs, oil, water)
- 2 boxes (3.4 ounces, each) instant lemon pudding mix
- 1/4 cup granulated sugar
- 2 cups milk I use 2%, cold
- 1 cup water
Toppings
- powdered sugar
- Cool Whip thawed
- Whipped Cream fresh
- vanilla ice cream
- lemon fresh, sliced
Instructions
- Preheat oven to 350 degrees F.
- Prepare cake batter, according to package directions. Spread batter into a greased 9x13 inch baking pan.
- In a separate medium bowl, add dry pudding mixes, granulated sugar, milk and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of cake batter. (Don't spread.)
- Bake cake for 55 minutes to 1 hour, or until toothpick inserted in center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)
- Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.
- Serve each slice with fresh whipped cream, ice cream or whatever you desire. Enjoy!
Notes
- Cover and refrigerate any leftover cake for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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