Comida Kraft
Recipe Box

Lemonade Pudding Cake

Prep Time
30
min.
Total Time
1
hr.
25
min.
Servings

16 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Beat cake mix, pudding mix, 1/4 cup drink mix, 1 cup water, eggs and oil in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan.
  • Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 5 min. Loosen cake from sides of pan with knife. Invert cake onto serving platter; gently remove pan.
  • Dissolve remaining drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with whisk until 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.

Make Ahead

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

Substitute

Prepare using JELL-O Lemon Flavor Instant Pudding.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 230
Total fat 6g
Saturated fat 1.5g
Cholesterol 45mg
Sodium 310mg
Carbohydrate 41g
Dietary fiber 0g
Sugars 32g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I am a big fan of lemon cakes. I am a big fan of lemon cakes. I even craved them when I was pregnant. This is an excellant lemon flavored cake and I plan to make many of them in the future.
Date published: 2005-03-29
Rated 5 out of 5 by from This is an excellent, moist cake for those lemon lovers. This is an excellent, moist cake for those lemon lovers. I tossed in a little extra lemon zest to give it an extra kick.
Date published: 2008-08-27
Rated 3 out of 5 by from I would make this again but not use all of the glaze.It is a little to much. I would make this again but not use all of the glaze.It is a little to much.
Date published: 2007-06-22
Rated 4 out of 5 by from Loved this recipe.If your a lemon lover you must try this recipe. Loved this recipe.If your a lemon lover you must try this recipe.
Date published: 2010-11-23
Rated 4 out of 5 by from I really liked this recipe and so did my family. I really liked this recipe and so did my family.
Date published: 2002-07-22
Rated 5 out of 5 by from I made this for a family picnic and it was quite a hit! I made this for a family picnic and it was quite a hit! I only used half the glaze over the cake and used the rest to toss with blueberries. I placed the glazed blueberries on top (the glaze acted like glue) and put some in the "tube middle". The glazed blueberries really jazzed it up!!
Date published: 2007-07-04
Rated 5 out of 5 by from I found the preparation of this recipe to be very quick for this time pressed cook. I found the preparation of this recipe to be very quick for this time pressed cook. The rave reviews after serving this cake had me telling how easy this cake was to make. The flavor was just right and the lightness of the cake was a winner with me and my family.
Date published: 2005-09-07
Rated 5 out of 5 by from Made this for a get together with my husband's family. Made this for a get together with my husband's family. Rave reviews. Makes a lot of glaze, will half that part of the recipe next time. Tasted just like my grandmothers homemade lemon sepreme but with a lot less work. SO good, will certainly make again!
Date published: 2007-07-23
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