Warm Winter Lemon Cake

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This Kraft recipe is a lemony and moist pudding cake. There's no need to reheat leftovers - this cake is also delicious as a cold treat as the lemon filling transforms from saucy and gooey to thick and custard-like.
Ingredients
1 package (2-layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 packages (4-serving size each) Jell-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsps powdered sugar
 
Directions
1. Preheat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
2. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
3. Bake 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftover dessert in refrigerator.
4. Preheat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
5. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
6. Bake 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftover dessert in refrigerator.
 
Notes:
Yield: 16 servings

Calories: 280
Total fat: 10g
Fiber: 0g
Sodium: 400mg

Try serving with razberries.
You may also prepare as directed using Vanilla pudding.

Categories:
Dish   CakePrep Time   15 to 30 minutes
Cooking Time   1 hour




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