Warm Winter Lemon Cake

photo by:kraft

Gently falling snow, good. Unrelenting icy rain, not so much. Tame winter with a forkful of lemony sunshine in a warm, moist pudding cake with a citrus tang.

time

prep:

15 min

total:

1 hr 15 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1/3

cup granulated sugar

cups cold milk

1-1/4

cups water

Tbsp. powdered sugar

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Kraft Kitchens Tips

Special Extra

For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.

Special Extra

Serve topped with fresh raspberries.

Substitute

Prepare using JELL-O Vanilla Flavor Instant Pudding.

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jwcsis277

posted:1/14/2009

grandchildren just love it and reqest it often

lewiscannons

posted:1/6/2009

Best eaten right out of the oven. Be careful not to overbake, cake and lemon can get hard.

courtneyrush

posted:12/28/2008

good but would not make it for anything you would want it to look nice for, very messy and pudding is soupy.

a cook

posted:12/25/2008

Nobody wanted to wait for it to cool, but it seemed a bit runny at first. It was delicious!

autumnfavorites14

posted:12/22/2008

The cake was very good warm or cold. But I do have a question to which i hope is answered before Christmas eve. Last time I made the cake it was hard to tell if the cake was done and my oven is very high set. (can't fix) So just in case I waited and the pudding got to be kinda caramelized around edges and very runny under neath. After it sat it was o.k. in appearance,great in taste. I want to serve this for eve dinner but I want it look better. So my question is do you think I could bake the cake a little first and then add pudding after until it sets. please help? p.s. chocolate cake and chocolate pudding do not make this recipe.

debbsmiles4u

posted:12/19/2008

I used Betty crocker lemon cake mix instead of yellow, I used jello brand lemon pudding mix and added 2 tablespoon of the bottle of real lemon juice to the pudding. I used my electric mixer with the whisk that came with it and beat it for 2 minutes on low. I thought it was great tasting if you like lemon cake. The cake was really moist and the lemon juice gave it the right lemon taste. I would rate it a 5.

a cook

posted:12/16/2008

Absolutely great cake - served cold with whipped cream !!

janjrdn

posted:12/8/2008

This has turned out to be one of our favorites. I take it to events and give out the recipe.

carolyn041904

posted:11/24/2008

this cake is simply delicious.It bakes up very moist and is a snap to prepare. My family loved it! I've already shared it.

kelli1b

posted:11/23/2008

This was awesome!!! I could NOT understand how it would even turn out by pouring pudding on top, but it did! The cake rose up AROUND the pudding, so the pudding turned out to be sort of on the bottom, and some of it inside the cake a little. Looks JUST like the picture. I had it at room temperature. I haven't tried it cold yet. I do not think it was bland, but you have to like yellow cake mix to begin with. Perfectly moist. I am anxious to try different flavor variations. Also, thought about splitting it into to square pans, like 8x8 & sharing one since there is only 2 of us!