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Lemon Pudding Cake

(7 Votes)
SERVES
12
COOK TIME
50 Min

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.

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.

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