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Lemon Pudding Cake
4.5 from 6 votes

Lemon Pudding Cake

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Course: Dessert, Cake

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

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Prepare cake batter, according to package directions. Spread batter into a greased 9x13 inch baking pan.
  3. 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.)
  4. 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.)
  5. Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.
  6. 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.