Instant Pudding Chiffon Cake

Instant Pudding Chiffon Cake Recipe

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Maddie Bell

By
@CheeryCherryDoll

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

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FOR CAKE:

1 box
lemon instant pudding mix
1 box
yellow or butter cake mix
1 tsp
lemon or vanilla extract
4 large
eggs
1 c
water
1/ c
cooking oil

FOR GLAZE:

2 1/2 c
powdered sugar
2 large
lemons-use juice and grated rind

How to Make Instant Pudding Chiffon Cake

Step-by-Step

  • 1Beat eggs until thick. Add all other cake ingredients (leaving pudding and cake mixes in powdered form) and beat until smooth.
  • 2Grease and flour a tube or Bundt pan. Pour batter into pan.
  • 3Bake 50 minutes at 350F. Let cool at least 20 minutes before removing from pan. Invert onto a cooling rack.
  • 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 refridgerator.

Printable Recipe Card

About Instant Pudding Chiffon Cake

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Southern
Other Tag: Quick & Easy




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