Instant Pudding Chiffon Cake

Instant Pudding Chiffon Cake

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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

  • 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

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

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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