Real Recipes From Real Home Cooks ®

instant pudding chiffon cake

(1 rating)
Recipe by
Maddie Bell
Citronelle, AL

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.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For instant pudding chiffon cake

  • FOR CAKE:
  • 1 box
    lemon instant pudding mix
  • 1 box
    yellow or butter cake mix
  • 1 tsp
    lemon or vanilla extract
  • 4 lg
    eggs
  • 1 c
    water
  • 1/ c
    cooking oil
  • FOR GLAZE:
  • 2 1/2 c
    powdered sugar
  • 2 lg
    lemons-use juice and grated rind

How To Make instant pudding chiffon cake

  • 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.

Categories & Tags for Instant Pudding Chiffon Cake:

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