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Simply Delicious

Lemon Pudding Cake

VegetarianOvenDiner-Style

Time: 1 hour 10 minutes

Yield: 12 servings

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About

Detonate your dessert trajectory with a fresh, new find. This Lemon Pudding Cake is such an "a-peel-ing" addition to your summertime treat list. The moist lemon cake is infused with even more tangy goodness in the creamy, tart lemon pudding, for a volcanic blast of flavor that will surprise you. Ignite your dessert table all year long with a squeeze of summer-fresh taste from this "lava-licious" Lemon Pudding Cake. It's certainly one of the most pleasant flavor eruptions around!

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Ingredients

  • 1 (15.25-ounce) box lemon cake mix, plus the called-for ingredients on the box
  • 2 (3.4-ounce) boxes instant lemon pudding
  • 1/3 cup sugar, optional
  • 2 cups cold milk
  • 1 1/4 cups water
  • confectioners' sugar, to taste, for topping

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -Prepare the lemon cake mix according to package directions.

Step 4 -Evenly pour the lemon cake batter into the prepared baking dish.

Step 5 -In a large bowl, add the instant pudding, the sugar, the milk, and the water and briskly whisk until the pudding mixture begins to thicken, about 2 minutes.

Step 6 -Immediately, evenly spoon the pudding mixture over the lemon cake batter. Do not mix together. The pudding mixture will somewhat sink into the lemon cake batter.

Step 7 -Place the baking dish on a large baking sheet to prevent spillage.

Step 8 -Bake the cake until a toothpick inserted into the center comes out with pudding only, no cake batter, about 55-60 minutes. The center of the cake will be somewhat loose because of the pudding.

Step 9 -Transfer the baked cake to a wire rack to cool, about 20 minutes.

Step 10 -Dust the cake with the confectioners' sugar, slice, and serve.

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