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Lemon Pudding Cake
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Prep Time:
10 minutes
Total Time:
1 hour 30 minutes
Magical lemon cake and pudding bake together for a delicious and easy old-fashioned dessert.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 1 cup 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
  • 3 cups milk
  • Whipped cream, if desired
Instructions:
  • Preheat the oven to 350°F. Grease a 13x9-inch pan with cooking spray (avoid using dark or nonstick pans). In a large bowl, use an electric mixer on low speed to combine the cake mix, water, oil, lemon peel, and eggs for 30 seconds. Increase the speed to medium and beat for 2 minutes, remembering to scrape the bowl occasionally. Pour the batter into the prepared pan and set it aside.
  • In a medium bowl, whisk or stir pudding mix and milk for 1 to 2 minutes until smooth. Pour the pudding evenly over the batter, leaving a 1/2-inch border around the edges of the pan.
  • Bake for 55 to 60 minutes until deep golden brown, with edges pulling away from the sides of the pan. Let it cool for 20 minutes to achieve a cake with an irregular surface on top.
  • Serve the warm pudding cake upside down in bowls and add a dollop of whipped cream on top. Keep refrigerated while covered.

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