Warm Lemon Pudding Cake

Warm Lemon Pudding Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box lemon (or yellow) cake mix

  • (ingredients listed on back of box; eggs, oil and water)

  • 2

    (3.4 oz.) boxes instant lemon pudding

  • cup sugar (optional)

  • 2

    cups cold milk

  • cup water

  • powdered sugar, for dusting


Note: I've made this both with and without sugar. To me, it is optional. It just depends on how sweet you want the pudding layer. I thought it was still very yummy without the added sugar. See my notes below on comparing boxed cake mixes. Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. Prepare cake mix according to package directions. Pour batter into baking dish. In a separate bowl, combine dry pudding mixes with sugar, milk and water. Whisk briskly for 2 minutes until it begins to thicken. Spoon pudding mixture over cake mix batter. You could pour it on but I found I got it on there more evenly by spooning it on. Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter. Oh, I almost forgot. Put a large baking sheet underneath your baking dish before sliding it in the oven. You'll want that underneath there while baking to catch any bubbling over of the pudding. (see my notes below about that) Bake for about 55 minutes to one hour. It's a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly. So, what you want to do is take a toothpick and insert it into the middle of the cake. If it only comes out with pudding - you are good. If you still see gooey cake batter on it, then you need to bake it for a bit longer. Allow it to cool for about 20 minutes. This will allow that pudding layer to thicken up a bit more. Then serve with a bit of sprinkled powdered sugar on top. Mmmm....so, so good. I really enjoy eating this warm so whenever I sliced a piece up I pop it in the microwave and nuke it for just a few seconds. Cook's Notes: Just an interesting side note to this recipe concerning boxed cake mixes. I've made this a couple of times. One time I used Betty Crocker cake mix and another time I used Duncan Hines (as you see in above picture). The Betty Crocker cake mix bubbled over a bit but the Duncan Hines one did not. Not sure if that was a fluke?? I usually prefer Duncan Hines Cake mixes but I go with Betty Crocker when I can't find Duncan Hines. Having said all that, I think the Betty Crocker cake mix was more fluffy in texture while the Duncan Hines was a firmer cake that held it's shape more. I'll let you be the judge on that. Either way this cake is so very good! Just keep a large sheet pan underneath your baking dish just in case...


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