Lemon Pudding Cake – a delicious recipe with lemon cake mix, water, vegetable oil, eggs, lemon pudding, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
3
In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
4
Pour into pan; set aside.
5
In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
6
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).
7
Cool 20 minutes. Cake will appear sunken in center.
8
Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.
410
kcal
Calories
33
g
Fat
17
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker), 1 1/4 cups water, 1/3 cup vegetable oil, 1 tablespoon grated lemon peel, and more.
Yes, Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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