Lemonade Pudding Cake

photo by:kraft

Instant vanilla pudding and lemonade mix add flavor and moistness to a yellow cake mix. Baked in a tube pan, the cake is topped with a lemony glaze.

time

prep:

30 min

total:

1 hr 25 min

servings

total:

16 servings

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what you need

pkg. (2-layer size) yellow cake mix

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1/2

cup COUNTRY TIME Lemonade Flavor Drink Mix, divided

cup cold water

eggs

1/4

cup oil

Tbsp. warm water

cup powdered sugar

Make It

PREHEAT oven to 350°F. Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.

BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.

DISSOLVE remaining 1/4 cup drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.

PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

Kraft Kitchens Tips

Make Ahead

Can be prepared 1 day ahead. Store at room temperature under a cake dome.

Substitute

Prepare as directed, using JELL-O Lemon Flavor Instant Pudding.

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KarBear21

posted:3/22/2005

This is awesome! What I did different was use a lemon cake mix instead of yellow. Also, the recommened amount of lemonade mix was a little too tart for me, so I didn't use as much. I also added a little more powdered sugar to the glaze. Perfection!

KJNEUDECKER

posted:1/5/2005

This cake has wonderful flavor! It was a little soggy so I actually baked it quite a bit longer than suggested but it turned out great.

BabyBlu03

posted:11/21/2004

I made it for mother's day and my mother loved it!!!!

a cook

posted:7/22/2004

I made it in a 13 by 9" pan and lowered the cooking time to 30 min. I also substituted rasberry lemonade for lemonade and it made the cake a pretty pink color. It was a good cake, but the glaze is very sour. Very yummy with a glass of cold milk.

a cook

posted:6/8/2004

One of the best cakes I've ever tasted.

a cook

posted:2/1/2003

Very good. My friends wanted this recipe

a cook

posted:12/2/2002

Very good I've never had anything like it.

a cook

posted:7/22/2002

I really liked this recipe and so did my family.