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So moist. So delicious. And so much more.™

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Cakes

Lemon Pudding Cake

Liz Veign Recipe shared by:
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Grease a 13x9-inch pan, preheat oven to 350 degrees F.

  • Hands-On Time: 12 Minutes
  • Total Time: 1 Hour 9 Minutes
  • Servings: 14
  • Rating:

Ingredients

  • 1 pkg. Duncan Hines Yellow cake mix
  • 2 cups cold milk
  • 1-1/4 cups water
  • 2 pkg. (4 oz.) size of each lemon flavored instant pudding
  • 1/3 cup granulated sugar
  • Frosting:
  • 1 (4 oz.) instant lemon pudding
  • 1 cup milk
  • 8 oz. Cool Whip

Baking Instructions

  1. Prepare cake mix as directed on package.
  2. Pour milk and water in a large bowl, add dry pudding mixes and sugar.
  3. Beat with a wire whisk 2 minutes or until well blended.
  4. Pour over uncooked cake batter in pan.
  5. Bake 55 minutes to 1 hour until toothpick comes out clean.
  6. Cool completly in pan.
  7. For the frosting: mix or whisk together the ingredients until thickening, fold in the Cool Whip.
  8. Frost cake and refrigerate.

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Tips

Non stick Moisturizer

Non stick Moisturizer

When you are handling any kind of dough........rub just a tad of olive oil on hands & fingers so that the dough does not stick to you and you'll be moisturizing your hands at the same time with the wonderful results of olive oil.


kid cakes

kid cakes

When I make cupcakes for the kids I use the mini cupcake pans. Theres less waste and the kids thinks it's "Cool" to have bite size cupcakes. No need to icing just put some sprinkles on them.





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