Lemon Pudding Cake

Name: Lemon Pudding Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: 1 box (15 ounces) lemon cake mix (I used a Betty Crock cake mix); 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 cold milk; 1 cup water; powdered sugar; Cool Whip; fresh whipped cream; vanilla ice cream; Fresh lemon slices

User Reviews

4.5

6 reviews

Excellent

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

Lemon Pudding Cake

Vera Ali

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Ingredients

Servings

Lemon Pudding Cake

1 box (15 ounces) lemon cake mix (I used a Betty Crock cake mix)
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 cold milk I use 2%
1 cup water

Toppings

powdered sugar
Cool Whip thawed
fresh whipped cream
vanilla ice cream
Fresh lemon slices

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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!