Lemon Pudding Cake

Recipe by Ashbow
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 15
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box lemon cake mix, super moist (try Betty Crocker)
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 1
    tablespoon grated lemon peel
  • 2
    (3 1/2 ounce) boxes instant lemon pudding (4-serving size each)
  • 2 34
    cups milk
  • whipped cream, if desired
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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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