Lemon Pudding Cake

Kathleen Riemer



pinch tips: How to Grease a Pan



1 pkg yellow cake mix
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 tbsp. powdered sugar (for dusting)

Directions Step-By-Step

Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9x13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish.
Don't spread it. You'll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.

For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.

About this Recipe

Course/Dish: Cakes, Puddings