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Lemon Pudding Cake is a moist, light and fluffy yellow cake that bakes over the top of creamy lemon pudding. Life-in-the-Lofthouse.com
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4 from 1 vote

Lemon Pudding Cake

Course Cake, Cakes, Dessert, Desserts, Lemon
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Holly

Ingredients

Lemon Pudding Cake

  • 1 box (15 ounces) lemon cake mix (I used a Betty Crock cake mix)
  • Ingredients called for on cake mix (eggs, oil, water)
  • 2 boxes (3.4 ounces, each) instant lemon pudding mix
  • 1/4 cup granulated sugar
  • 2 cups cold milk I use 2%
  • 1 cup water

Toppings

  • Powdered sugar
  • Cool whip thawed
  • Fresh whipped cream
  • Vanilla Ice Cream
  • Fresh lemon slices

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare cake batter, according to package directions. Spread batter into a greased 9x13 inch baking pan.
  • 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.)
  • 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.)
  • Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.
  • Serve each slice with fresh whipped cream, ice cream or whatever you desire. Enjoy!

Notes

Cover and refrigerate any leftover cake for up to 3 days.