Total Time
38mins
Prep 15 mins
Cook 23 mins

Lemony cake topped with a light and creamy frosting. Not only is it fast to fix, but it serves a crowd. This came from Taste Of Home's Fast Fixes with Mixes. I have not tried this recipe but I'm posting it for safe keeping.

Ingredients Nutrition

  • 18 14 ounces light yellow cake mix
  • 1 ounce instant sugar free lemon pudding mix
  • 1 34 cups water
  • 3 egg whites
  • 34 cup cold fat free milk
  • 12 teaspoon lemon extract
  • 1 ounce instant sugar free vanilla pudding mix
  • 8 ounces frozen reduced fat whipped topping, thawed

Directions

  1. In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
  2. In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.