Warm Fall Lemon Cake

By Tamipri

If you are a real lemon lover, try adding one Tb. lemon zest and 2 Tb. of freshly squeezed lemon juice to the pudding mixes.

Ingredients

• 18 1/2 oz. pkg. yellow cake mix
• 2 c. milk
• 1 1/4 c. water
• 2 3.4 oz. pkgs. instant lemon pudding mix
• 1/3 c. sugar
• Garnish: 2 Tb. powdered sugar

Preparation

Step 1

Prepare cake batter as directed on package; pour into a greased 13x9" baking pan. Set aside. Pour milk and water into a large bowl; stir in dry pudding mixes and sugar. Beat with a wire whisk for 2 minutes, or until well blended. Pour milk mixture into baking pan over cake batter; do not stir. Place baking pan on a baking sheet to catch any bubble-overs. Bake at 350 degrees for 55 minutes to one hour; or until a toothpick inserted near the center comes out clean. Cool for 20 minutes to allow sauce to thicken. Dust with powdered sugar. Store leftovers in the refrigerator. Serves 16.