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Lemon Pudding Cake

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This is moist and yummy as is, or you can easily make it another fruit flavor, or even chocolate! It's a great recipe for experimenting with, so go ahead and be creative...it'll work.

Serves: 12

Cooking Time: 50 min

What You'll Need:
  • 1 (18.25-ounce) package yellow cake mix
  • 1 (4-serving size) package instant lemon pudding and pie filling
  • 4 eggs
  • 2/3 cup vegetable oil
  • 2/3 cup water
What To Do:
  1. Preheat oven to 325 degrees F. Generously coat a 12-cup Bundt pan with cooking spray.
     
  2. In a large bowl, blend together all ingredients on a low speed until moistened, then beat at medium speed for 2 minutes. Pour into prepared Bundt pan.
     
  3. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a serving plate while still warm but not hot.
     
Notes

You can get nice color and flavor variations by using any color/flavor gelatin dessert mix, or even instant pudding mix, instead of the lemon pudding. And if you'd like to top it with a simple glaze, just mix together 3/4 cup confectioners' sugar, 1 tablespoon lemon juice, and 2 teaspoons water. Drizzle that over the top and sides of the cake.

OOH ITS SO GOOD!

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