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Lemon Pudding Cake

Prep 10 min
Total 1 hr 30 min
Servings 15

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

By Betty Crocker Kitchens

August 12, 2011

Ingredients

box Betty Crocker™ Super Moist™ lemon cake mix

cup water

1/3

cup vegetable oil

tablespoon grated lemon peel

eggs

boxes (4-serving size each) lemon instant pudding and pie filling mix

cups milk

Whipped cream, if desired

Steps

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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.

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 Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70

% Daily Value

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;