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Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze
By SavvyL on February 19, 2012
Photo by SavvyL
1 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs 20 mins
- Servings: 10-12
Photo by SavvyL
About This Recipe
"A very moist cake made with boxed cake & pudding mixes and frozen berries. Super simple."
Ingredients
- 1/2-1 cup sliced almonds
- 18 1/4 ounces yellow cake mix
- 1 ounce jell-o instant lemon pudding mix ( serves 4, sugar-free, fat-free)
- 1 1/2 ounces Jello Instant Vanilla Pudding Mix ( serves 6, sugar-free, fat-free)
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup amaretto-flavored liqueur, such as DiSarano ( optional, can use water instead)
- 3 cups frozen mixed berries, thawed and chopped
- 1 cup powdered sugar
- 3 tablespoons milk
FOR CAKE
FOR GLAZE
Directions
- Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
- Pour sliced almonds in the bottom of the bundt pan.
- Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
- Fold in thawed berries.
- Pour mixture into bundt pan over the almonds.
- Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
- For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (135 g)
Servings Per Recipe: 10
- Amount Per Serving
- %
- Calories 569.6
- Calories from Fat 191
- 33%
- Amount Per Serving
- %
- Total Fat 21.3g
- 32%
- Saturated Fat 2.6g
- 13%
- Cholesterol 76.0mg
- 25%
- Sugars 38.4 g
- Sodium 471.1mg
- 19%
- Total Carbohydrate 60.4g
- 20%
- Dietary Fiber 1.1g
- 4%
- Sugars 38.4 g
- 153%
- Protein 5.9g
- 11%
Reviews
-
"What an awesome cake Savvy. We really enjoyed this tasty ttreat. I made it for our Easter dessert. It was perfect. My little granddaughter really loved it. I used blueberries and raspberries for the berry mixture and almond extract and lemon juice in place of the almond liquer. This tall cake was light, moist and very tender. It was full of flavor and had great textures. The crumb on the cake was perfect. It was quick and really easy to make. Thanks for sharing this treat, that was made for Spring Pac/2012"
By Baby Kato on April 06, 2012 | 1298960
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