Lemon Pudding Cake
Savor the delightful fusion of lemon pudding and moist lemon cake in this heavenly Lemon Pudding Cake recipe. Perfect for lemon lovers seeking a easy dessert that's sure to be a hit with everyone.
Servings: 12
Calories: 375kcal
Ingredients
- 1 lemon cake mix 9x13 size
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
- 2 3.4 ounce boxes instant lemon pudding mix
- ⅓ cup sugar
- 2 cup whole milk
- 1 ¼ cup cold water
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray.
- Using a large bowl, whisk until combined and smooth the lemon cake mix, whole milk, canola oil, and eggs.
- Pour into the baking dish and spread out evenly.
- Using a large bowl, beat the sugar, pudding mixes, 2 cups milk, 1 ¼ cup water until combined and thick. Only whisk for about 2 minutes.
- Spoon dollops of the pudding all over the top of the cake batter.
- Place the baking dish onto a cookie sheet because this dessert does get messy and will drip out of the dish.
- Place the cookie sheet into the oven and bake for about 50-60 minutes or until a toothpick comes out clean from the center of the cake.
- Allow to cool for 30 minutes before serving with whipped cream, lemon slice and mint sprig Enjoy!
Nutrition
Calories: 375kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 437mg | Potassium: 130mg | Fiber: 1g | Sugar: 27g | Vitamin A: 166IU | Calcium: 175mg | Iron: 1mg