instant pudding chiffon cake
(1 RATING)
This easy and delicious cake can be made in light or vivid lemon flavor...your choice! Just add the optional lemon extract to give it a boost.
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prep time
20 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- FOR CAKE:
- 1 box lemon instant pudding mix
- 1 box yellow or butter cake mix
- 1 teaspoon lemon or vanilla extract
- 4 large eggs
- 1 cup water
- 1/ cup cooking oil
- FOR GLAZE:
- 2 1/2 cups powdered sugar
- 2 large lemons-use juice and grated rind
How To Make instant pudding chiffon cake
-
Step 1Beat eggs until thick. Add all other cake ingredients (leaving pudding and cake mixes in powdered form) and beat until smooth.
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Step 2Grease and flour a tube or Bundt pan. Pour batter into pan.
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Step 3Bake 50 minutes at 350F. Let cool at least 20 minutes before removing from pan. Invert onto a cooling rack.
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Step 4When cake is cool, mix together the powdered sugar, lemon juice and grated rind. Drizzle over cake. You may serve immediately, or chill cake. Store covered in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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