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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

Bubblegum Icecream

Bubblegum Icecream

I just finished making a beautiful and delicious batch of Ice Cream using one of your Bubble Gum Frosting Creations. The color is perfect and the flavor is just right. I added the flavoring to the liquid mix and let it beat real well in my vita mixer. It would work in a blender also. I chilled the liquid for about 4 hours and then used my ice cream maker in the usual way. Delicious. Next will be pink lemonade.


No Spill Salt Measuring

No Spill Salt Measuring

I always spill a little salt or pepper when measuring for a recipe. I now keep a small Tupperware bowl with salt and pepper. Pull off the lid, scoop the salt or pepper and no more spills! Wish I had thought of this 40 years ago!





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