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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slrmlr1

posted:1/31/2006

So easy, yet so good. My new favorite comfort food dessert.

lannanustad

posted:1/31/2006

Made this cake on a rainy, dreary cold day. It was a great pick-me up and so good! My hubby's favorite is lemon so it was a big hit with him too.

brn2quilt

posted:1/30/2006

This was a hit! Everyone was impressed and it was so easy to make. This is great with whipped topping.

radkliff4

posted:1/30/2006

It was easy and delicious. I'm going to try it with chocolate pudding and cake too.

mollannie

posted:1/30/2006

Really good, but didn't turn out like the picture at all. I cut the recipe in half, so maybe that's why. Will try again though. This time, I would make the whole thing AND add some lemon juice to the pudding. I didn't add the sugar to the pudding either.

jkhawk10

posted:1/30/2006

Easy recipe, turned out great. Will definitely be adding this one to the recipe box.

sasccasm

posted:1/29/2006

This was realy good fresh out of the oven. It was almost better the next day after refrigeration. Easy to make. Will make again. Am going to experiment with chocolate ingredients.

imacjenn

posted:1/29/2006

I followed the directions given and the cake turned out great - almost exactly like the picture. I left it in for about 57 min. and used a metal pan instead of glass. It did bubble up and out a little bit in the corners, and I left out 1/4 c. of the pudding so maybe would omit 1/2 c. next time to have the cake looking perfect. I did use a ladle to put the pudding on top of the cake batter, as someone else here suggested and that was a good idea. My pudding sank about halfway, which I think is better than if it had gone all the way to the bottom. But it wasn't rubbery or anything when cooled - great warm or cool!

FAYEDOODLE

posted:1/29/2006

I am not a big cake maker, especially if it has to be frosted, so when I saw this recipe, I knew it was for me. I got up one morning and made this cake before going to work for my co workers. Man did it ever receive great reviews from everyone!! I liked it better while it was hot, others liked it better after it had cooled, but everyone liked it, in fact they want to know when I am going to make another one. Believe me, I will be making another one soon. The recipe was real easy to follow, I didn't have a bit of trouble with it and my cake looked just like the picture and it was delicious!!

a cook

posted:1/26/2006

Just o.k., there was not enough cake and too much pudding. My husband was a fan though.