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Warm Lemon Pudding Cake

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Rate this recipe 4.7/5 (33 Votes)

Ingredients

  • Ingredients
  • 1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9×13 size)
  • Ingredients called for on back of cake box
  • 2 pkg (3.4oz each) instant lemon pudding
  • 1/3 c. sugar
  • 2 c. cold milk
  • 1 1/4 c. water
  • 2 Tbsp. powdered sugar (for dusting)

Details

Adapted from howtoinstructions.u

Preparation

Step 1

Directions

Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9×13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish.
Don’t spread it. You’ll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.

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