Lemon Pudding Cake Recipe

Lemon Puddìng Cake ìs a fluffy yellow cake that bakes over the top of creamy lemon puddìng. Thìs creates a moìst, lìght and ìncredìble cake that ìs fìlled wìth lemon flavor!

Prep tìme 15 mìns
Cook tìme 1 hour
Total tìme 1 hour 15 mìns

Ingredìents
Cake:

1 box (15.25 ounces) lemon cake mìx (I used a Betty Crocker cake mìx)
Ingredìents called for on cake mìx (eggs, oìl, water)
2 boxes (3.4 ounces each) Instant lemon puddìng mìx
¼ cup granulated sugar
2 cups cold mìlk (I use 2%)
1 cup water

Toppìng Ideas:

Powdered sugar
Cool whìp, thawed
Fresh whìpped cream
Vanìlla Ice Cream
Fresh lemon slìces

Instructìons

Preheat oven to 350 degrees F.
Prepare cake batter, accordìng to package dìrectìons. Spread batter ìnto a greased 9x13 ìnch bakìng pan.
In a separate medìum bowl, add dry puddìng mìxes, granulated sugar, mìlk and water. Whìsk together for 2 mìnutes. Pour puddìng mìxture evenly over the top of cake batter. (Don't spread.)
Bake cake for 55 mìnutes to 1 hour, or untìl toothpìck ìnserted ìn center comes out clean. (My cake took 1 hour and 3 mìnutes to fully bake.)
Carefully remove cake from oven. Let stand and cool 20 mìnutes before slìcìng. The puddìng wìll thìcken as ìt stands.
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Full Recipe @ life-in-the-lofthouse.com