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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Jessie458

posted:1/26/2006

I'm generally a "from scratch" baker, but I loved this cake. I actually preferred it cold, and plan to make it in the summer often. The only negative was the presentation-- pouring the pudding evenly over the cake was not as easy as it seemed (I'll use the ladel idea next time), and I didn't have high hopes for the cake when I saw it. But some powdered sugar and fresh berries covered that up nicely. Really delicious comfort food. I have a scratch recipe for this, but I'll probably stick with this one, especially when I'm low on time.

christyj001

posted:1/26/2006

I thought this cake was just okay. Next time I will use a lemon cake mix, because I didn't think it had much of an overall lemon flavor. I didn't have any problems with the pudding staying on the bottom, mine turned out pretty much like the picture.

jhjw

posted:1/25/2006

I loved this cake recipe. The pudding sinks to the bottom during baking and becomes a wonderful soft creamy custard. I really recommend you try it, you will love it as much as me and my friends.

simone18

posted:1/25/2006

This cake was wonderful and delicious.When I made the cake I used a yellow cake mix that didn't have pudding added to it. It made this cake very light. I had a friend that used a cake mix with the pudding added to it and she said it was ok but more of a pound cake consistency. Also when pouring the pudding over the cake I would use a ladle next time to have better control on pouring it all over the cake.

hannan3340

posted:1/25/2006

I make a recipe that is simular to this one. The only difference to the one that I make is that I use canned peaches or fresh ones to make this easy dessert.

koddok

posted:1/25/2006

Like KimC112, my pudding also turned quite rubbery even when still warm. We warmed up the leftovers one serving at the time in the microwave. By adding just a tsp or so squeezed lemon it became "gooy" as requested by my husband! I plan to add lemon zest in the cakemix next time.

bbrennhofer

posted:1/24/2006

I made this cake and thought it was very good. It reminded me of a similiar one my Mother made many years ago. I would make it again it's a nice winter comfort food.

lewisdj

posted:1/24/2006

I made this cake and it is just delicious! It's not real sweet, just very lemony. I plan to make it again soon. I placed a baking sheet under it to catch the drips and there weren't any. I'm careful to check the temperature of my oven before trying a new recipe. I have already given the recipe to two friends.

KimC112

posted:1/24/2006

I made this cake and I followed the recipe in the magazine and it didn't look anything like your photo. It was good but the pudding turned very rubbery once it got cold. I also wonder if the pudding mix should go on the bottom first, then the cake mix.

sonnyhay

posted:1/24/2006

I made this recipe for a Pampered Chef show that I hosted over the weekend. Everyone loved it. I had to bake it longer than the recipe stated. I thought far too much of the pudding flowed out. As a matter of fact, so much pudding bubbled out that one end of the cake really sunk in after it cooled. Nonetheless, it received rave reviews from my guests and from my husband.