Lemon Pudding Cake
Prep time
Cook time
Total time
Recipe type: Cake, Cakes, Dessert, Desserts, Lemon
Serves: 12
  • Cake:
  • 1 box (15.25 ounces) lemon cake mix (I used a Betty Crocker cake mix)
  • Ingredients called for on cake mix (eggs, oil, water)
  • 2 boxes (3.4 ounces each) Instant lemon pudding mix
  • ¼ cup granulated sugar
  • 2 cups cold milk (I use 2%)
  • 1 cup water
  • Topping Ideas:
  • Powdered sugar
  • Cool whip, thawed
  • Fresh whipped cream
  • Vanilla Ice Cream
  • Fresh lemon slices
  1. Preheat oven to 350 degrees F.
  2. Prepare cake batter, according to package directions. Spread batter into a greased 9x13 inch baking pan.
  3. In a separate medium bowl, add dry pudding mixes, granulated sugar, milk and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of cake batter. (Don't spread.)
  4. Bake cake for 55 minutes to 1 hour, or until toothpick inserted in center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)
  5. Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.
  6. Serve each slice with fresh whipped cream, ice cream or whatever you desire. Enjoy!
Cover and refrigerate any leftover cake for up to 3 days.
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/lemon-pudding-cake/