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Lemon Fruit Cake
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Lemon Fruit Cake

1 Hour 50 Minutes
15 Min Prep
1 Hr 50 Min Cook
Healthy Living
Finish off dinner with this delightful Lemon Fruit Cake for dessert. Top this luscious Lemon Fruit Cake with raisins, nuts and honey for the win.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer-size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1-1/2 cups raisins
1 cup chopped PLANTERS Deluxe Pistachio Mix
1/2 cup honey
1 Tbsp. fresh lemon juice
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Let's Make It
1
Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
2
Beat pudding mix and milk with whisk 2 min. Immediately pour pudding over warm cake. Refrigerate 1 hour.
3
Combine remaining ingredients; spoon over cake just before serving.
Kitchen Tips
How to Easily Pour Pudding Over Cake
Pour pudding into plastic squirt bottle with a wide tip; use to fill holes in warm cake with pudding.
Substitute
Prepare using JELL-O Vanilla Flavor Instant Pudding.
How to Store
Keep refrigerated.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 210mg
9%
Total Carbohydrates 34g
12%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* 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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