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Lemon Pudding Cake


Lemon cake + pudding = complete satisfaction! Our family loves this classic cake recipe and yours will too once you try it. Enjoy!

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Rate this recipe 4.3/5 (30 Votes)


  • 1 package yellow cake mix
  • Water, eggs and oil as called for on cake mix
  • 2 packages (3.4 ounce eaach) lemon flavor instant pudding
  • 1/3 cups sugar
  • 2 cups cold milk
  • 1 1/4 cup water
  • Dash powdered sugar, for garnish


Servings 1
Adapted from


Step 1

Heat oven to 350ºF.

Prepare cake batter as directed on the package using ingredients as needed in directions on box ( with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray.

Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish.

Place the baking dish on a baking sheet. The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.

Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Cool 20 minutes. Sauce will thicken slightly as it cools. Sprinkle with powdered sugar. Serve warm.

Refrigerate leftovers.

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