Lemon Pudding Cake
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 15
Yields: 1 cake
Ingredients
- 1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker)
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 1 tablespoon grated lemon peel
- 3 eggs
- 2 (3 1/2ounce) boxes instant lemon pudding (4-serving size each)
- 2 3⁄4 cups milk
- whipped cream, if desired
Directions
- Heat oven to 350 degrees F.
- Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
- In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Pour into pan; set aside.
- In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
- Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
- Cool 20 minutes. Cake will appear sunken in center.
- Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.
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