Lemon Pudding Cake

Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.

  • Prep Time 10 min
  • Total Time 1 hr 30 min
  • Servings 15

1
box Betty Crocker™ SuperMoist™ 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

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat 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.
  • 2 In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
  • 3 Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
  • 4 Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Expert Tips

Garnish each serving of cake with a candied lemon slice and mint leaf.

When shopping for the pudding mix, be sure to buy the instant pudding mix, not the cook-and-serve variety.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
440mg
440%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
25g
25%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.