Warm Winter Lemon Cake - Kraft Recipes Top
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Warm Winter Lemon Cake

Prep Time
Total Time

16 servings

Warm up even the chilliest of evenings with our Warm Winter Lemon Cake. Warm Winter Lemon Cake is a citrusy burst of delight that will get you all cozy.

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What You Need

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Make It

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  • 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 rimmed 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.

Special Equipment Needed

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.


Prepare using JELL-O Vanilla Flavor Instant Pudding.

How to Store

Refrigerate any leftover cake.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 230
Total fat 7g
Saturated fat 2g
Cholesterol 35mg
Sodium 370mg
Carbohydrate 41g
Dietary fiber 0.6256g
Sugars 28g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %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 Finally! Finally! A recipe that turns out like the old favorite Betty Crocker Lemon Pudding Cake box mix which I have been searching for! I use a lasagna pan with higher sides so no problem with it bubbling over, a lemon cake mix and left out the extra sugar. Yours won't look like the photo unless you let it get cold and the pudding gel up, and then it won't be as good, but I love the warm cake with the warm lemon pudding sauce spooned over it, a nice homey dessert...much like the old Hot Fudge Pudding Cake recipe (which you could duplicate with a chocolate cake mix and chocolate pudding). So happy to have found this cozy, yummy dessert again!
Date published: 2014-05-13
Rated 4 out of 5 by from I followed the directions given and the cake turned out great - almost exactly like the picture. 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!
Date published: 2006-01-30
Rated 5 out of 5 by from I am not a big cake maker, especially if it has to be frosted, so when I saw this recipe, I knew it... 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!!
Date published: 2006-01-29
Rated 2 out of 5 by from Following recommendations from dorissau (2/21/07) I used lemon pie filling instead of the instant... Following recommendations from dorissau (2/21/07) I used lemon pie filling instead of the instant lemon pudding plus some fresh grated lemon peel, hoping for more lemon flavor which seemed to be a common problem reading the ratings. The cake cooked fine BUT the pie filling created a rubbery yellow layer on the bottom of the cake as it cooked which didn't improve on reheating. I also found that some of the sugar added to the liquid mixed stayed on top of the cake and burned as it cooked, not looking very appetizing! I ended up making my own lemon sauce to serve with it. I might try some of the other combinations with pudding next time.
Date published: 2007-03-06
Rated 3 out of 5 by from The cake was very good warm or cold. 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.
Date published: 2008-12-22
Rated 5 out of 5 by from This was awesome! 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!
Date published: 2008-11-23
Rated 4 out of 5 by from I have made this recipe 2 times now. I have made this recipe 2 times now. Does anyone have any idea HOW to make it not boil over the sides of the pan??? I have two 9 x 13 pans and have tried each. I tried just spraying PAM on the pan, but it boiled over and the pudding was on the baking sheet instead of under the cake! Next I tried PAM and flour on the pan before I baked it. STILL had the same problem. I want to know how to keep the pudding under the cake and not all over the baking sheet I have the cake pan sitting on. It makes the cake dry without the pudding layer. If anyone knows HOW, I'd really appreciate it as the cake tastes great and I would like to try it again. I know, glutton for punishment! :)
Date published: 2012-01-08
Rated 5 out of 5 by from A Family Favorite I have made this recipe many times for family and pot luck meals. Every time people are impressed. I do substitute cinnamon applesauce for the oil called for in the cake mix and it really increases the flavor. I have never experienced any problems making the dessert and my pudding always settles in the middle of the cake if prepared properly. I have an event coming and will be taking this again since it is so easy and tasty warm or old.
Date published: 2017-02-27
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