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Lemon Pudding Cake Recipe

Ingredients:

  • Lemon Pudding Cake
    Lemon Pudding Cake

    One and a half container Betty Crocker® SuperMoist® lemon cake mix

  • One 1/4 cups water
  • 1/3 cup vegetable oil
  • One and a half tablespoon grated lemon peel
  • Three eggs
  • 2 boxes (4-serving size each) lemon instant pudding as well as pie filling mix
  • Two 3/4 cups milk
  • Whipped cream, in the event that desired

How to make Lemon Pudding Cake

  • Heat oven in order to 350°F. Spray 13×9-inch pan with cooking food squirt (don’t use darkish or quality pan). Within large bowl, beat cake mix, water, oil, lemon peel as well as eggs along with electrical mixer upon low pace 30 seconds. Defeat on moderate speed 2 moments, scraping dish from time to time. Pour in to skillet; put aside.
  • In moderate dish, beat pudding mix and milk with cable whisk or even tea spoon 1 to 2 minutes or even until sleek. Drizzle pudding more than batter to inside 1/2 in . of edges of pan.
  • Bake Forty three in order to Forty eight moments or until best comes back when lightly touched in center as well as sides distance themself from sides of pan (center will be set however somewhat jiggly). Cool Twenty minutes. Surface of cake will have abnormal surface area and appearance sunken in center.
  • Spoon comfortable pudding cake, top aspect down, in to containers; top with whipped cream. Shop in refrigerator.
  • Lemon Pudding Cake is ready to serve.

Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 15 servings

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