Lemon Pudding Cake
Lemon Pudding Cake is a fluffy yellow cake that bakes over the top of creamy lemon pudding. This creates a moist, light and incredible cake that is filled with lemon flavor!
PRINT
PIN
Servings: 12
Ingredients
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
Instructions
For The Lemon Pudding Cake
- 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.
For The Toppings
- 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.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
