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Lemon Pudding Cake

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  • 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
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  • 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 Facts are not available for this recipe
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