Lemon Pudding Cake
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They'll keep coming back for slice after slice of this moist and citrusy Lemon Pudding Cake. They'll love the irresistible, classic taste, and you'll love how easy this cake-mix recipe comes together. (Okay, you'll love the taste too!)
What You'll Need:
- 1 (16.25-ounce) package yellow cake mix
- 1 (4-serving size) package instant lemon pudding and pie filling mix
- 4 eggs
- 2/3 cup vegetable oil
- 2/3 cup water
- 1 cup confectioners' sugar
- 2 teaspoons orange juice
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
What To Do:
- Preheat oven to 325 degrees F. Generously coat a 12-cup Bundt pan with cooking spray.
- In a large bowl with a mixer on low speed, blend together cake mix, pudding mix, eggs, vegetable oil, and water until moistened, then beat at medium speed 2 minutes. Pour into Bundt pan.
- Bake 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cool 15 to 20 minutes, then invert onto a platter to finish cooling.
- In a small bowl, whisk confectioners' sugar, orange juice, lemon juice, and lime juice until smooth. Drizzle over cake and serve.
- Top with orange, lemon, and/or lime zest for that extra citrus punch.
- You can get nice color and flavor variations by using any flavor gelatin mix or even instant pudding mix, instead of the lemon pudding mix.
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