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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

allergies

allergies

Just wanted to say, (was not sure where would be appropriate) how much time and energy Duncan Hines has saved me over the last 26 years. I have a son with severe dairy allergies. Since birth.... When he was young, I made almost all breads and foods from scratch...except Duncan Hines has saved me with cakes and brownies. Just wanted to say thank you for continuing to make so many varieties without any dairy products. I am forever grateful. Sue


Missing Bakery Style Blueberry muffins

Missing Bakery Style Blueberry muffins

I really want the DH Bakery Style Blueberry muffins back!!! The Simple Mornings muffins are not even close! they are like eating cupcakes with blueberry perfume! Please bring back the old muffins!!! Everyone at work is asking me to bring my muffins -- there are none on the market that are good.





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