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Lemon Pudding Cake
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Lemon Pudding Cake

1 Hour 30 Minutes
30 Min Prep
1 Hr 30 Min Cook
Experiment with something new using our Lemon Pudding Cake recipe. Lemon Pudding Cake is a poke cake that contains colorful bands of instant pudding.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
2 egg whites
1-1/3 cups water
2 Tbsp. oil
1 qt. (4 cups) cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
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Let's Make It
1
Prepare and bake cake mix as directed on pkg. for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
2
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickend. Spoon over top of cake, swirling to "frost" cake.
3
Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 3.2533mg
1%
Sodium 260mg
11%
Total Carbohydrates 25g
9%
Dietary Fibers 0g
Sugars 16g
32%
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 24 servings, 1 square each.
* 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.
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