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Lemon Pudding Cake Recipe
Lemon cake and lemon pudding together in this delicious old-fashioned dessert. Garnish each serving of
lemon pudding cake with a candied lemon slice and mint leaf for a special touch.
Ingredients:
1 box lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
2 3/4 cups milk
Whipped cream
Preparation and Baking Instructions:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat lemon cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
In medium bowl, beat lemon pudding mix and milk with wire whisk or spoon 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. Top of cake will have irregular surface and appear sunken in center.
Spoon warm lemon pudding cake, top side down, into bowls; top with whipped cream. Store in refrigerator.
Yield: 15 servings
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