Lemon Pudding Cake

Name: Lemon Pudding Cake
Ingredients: 1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker); 1 1/4 cups water; 1/3 cup vegetable oil; 1 tablespoon grated lemon peel; 3 eggs; 2 (3 1/2 ounce) boxes instant lemon pudding (4-serving size each); 2 3/4 cups milk; whipped cream, if desired

8 ingredients

8 steps

Ingredients

1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker)
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 (3 1/2 ounce) boxes instant lemon pudding (4-serving size each)
2 3/4 cups milk
whipped cream, if desired

Directions

1

Heat oven to 350 degrees F.
2

Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
3

In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
4

Pour into pan; set aside.
5

In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
6

Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
7

Cool 20 minutes. Cake will appear sunken in center.
8

Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.