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Lemon Pudding Cake

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Lemon Pudding Cake
  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 15
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Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.
Updated Aug 12, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish each serving of cake with a candied lemon slice and mint leaf.
  • tip 2
    When shopping for the pudding mix, be sure to buy the instant pudding mix, not the cook-and-serve variety.

Nutrition

240 Calories, 8g Total Fat, 3g Protein, 39g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
440mg
18%
Potassium
100mg
3%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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