Lemon Pudding Cake


Lemon Pudding Cake

Lemon Pudding Cake
50 Min

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

  1. Preheat oven to 325 degrees F. Generously coat a 12-cup Bundt pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes


If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.


Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 361
  • Calories from Fat 164
  • Total Fat 18g 28 %
  • Saturated Fat 2.8g 14 %
  • Trans Fat 0.0g 0 %
  • Protein 3.8g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 63mg 21 %
  • Sodium 386mg 16 %
  • Total Carbohydrates 46g 15 %
  • Dietary Fiber 0.4g 2 %
  • Sugars 25g 0 %

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I do not understand why some people have to put their own personal recipe on here for something that others have not made yet. If you don't like the ones put on here by Mr. Food, then don't read them and then critique them. After I read the posts, sometimes I just don't want to cook the recipe since others mess things up with their own recipes. I just want to try what I read by Mr. Food, not everyone else who has their own version.

I whole-heartedly agree. I scroll down to the comments hoping to read how they followed the recipe if they enjoyed it or not. I'm not looking for their version . . . they should get their own blog leave Mr Food's recipes alone.

Hi there, you have some amazing recipes and I'm dying to get baking but in South Africa we work with grams and also don't know what 1 stick of butter weight is. I have a problem converting the confectionary/baking side of things!

Hey there, 1 stick of butter is 1/2 cup which is about 113 grams. in the future, you can always Google the conversion - just type something like "how many grams are in a stick of butter," and the search engine will help you out. Hope this helps!

My recipe is 1 lemon cake mix, 1 lemon pudding mix, 1 cup water, 1 cup oil, 2 tablespoons lemon juice. Bake in a 9"x13" greased pan at 325 degrees for 40 minutes. When cake comes out of oven, poke holes all over with a fork. Mix 2 cups confectioner's sugar with one third cup lemon juice, pour over warm cake, most of it soaks in. Very moist, very lemon - absolute favorite with my family and all my Meals on Wheels people for whom I make it every now and then.

Is that the complete recipe, or do you use eggs as well? Also, do you frost or glaze it? It sounds delicious and I'd love to try it, but I want to make sure I have it right. Thanks!

Hi Scarlett, recipe definitely takes eggs. Haven't made it in years, but believe it takes 2 eggs. Also, you pour the glaze over the cake...it will seep into the fork holes. Good luck.

Where are the eggs???? NO EGGS? 1 cup of oil is quite a bit .... 1/2 to 2/3 cup is more than enough for a cake mix I have added some lemon juice and grated lemon rind to the cake and it is wonderful I also sometimes add some poppy seeds for interest.. I sometimes use a tub of cool whip with a package of lemon instant pudding folded in for the frosting then sprinkled lightly with a bit more lemon zest for color VERY GOOD

I made this last week and received so many compliments. I substituted the yellow cake mix with Lemon Cake mix and added fresh squeezed Lemon juice to the water. (I squeezed the juice into measuring cup and then added water to make the 2/3rds required. I also substituted the chicken eggs and used Duck eggs. (they make a nice and fluffy/lighter cake).When glazing the cake I used lemon juice (fresh squeezed) in lieu of water. This gave the glaze a nice tart taste with the sweet cake. I'm being begged to make another this week. lol

Made this cake last week and it was delicious.... So moist. My husband went back for seconds every time he had some, so needless to say, the cake didn't last very long. Love Mr. Food's recipes!

I can only find 15oz cake mixes. Should I cut down on the liquids?

Hello! You will not need to cut down on the liquids if you're using a 15-ounce cake mix for this recipe. The instant pudding and all the eggs will definitely firm up this cake. Enjoy!

Solution from The Cake Doctor - smaller cake mix fix Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking my recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!

how much is 0.67 of a cup?

Hello! 0.67 is 2/3 of a cup. Sorry for the confusion! We're trying to get this fixed as soon as possible. Thank you for your patience!

i made this today and just happened to have all the intems to make it and tasted great i added a little lemon flavor also

sounds delicious Thanks

another out of cardboard cake...please include a from scratch recipe for those of us who prefer not to serve the preservatives etc found in the boxes!!! thanx merry

I have a lot of allergies and cannot use mixes.

You don't have a recipe for a yellow cake mix from scratch? If not, surely you can google it and specify that it should fit in a 9X13 baking dish!! In fact I bet if you put in "Lemon Pudding Cake from scratch," you might just find what you want!

I've made this and put in 3 tsps. of poppy seeds and it's so light and delicious.

It's even better if you add apricot juice instead of th Water and you glaze the cake with a sugar lemon syrup while still hot. By the way, I add only 3 eggs, one after the other.

It would be most helpful if you included the size of the ramekins i.e. 6 oz, 10 oz etc.

I have a question - I've done these mix/pudding cakes before and it seems that it calls for a cup of sour cream. Does anyone know what difference it makes - appearance? taste? size?

I love lemon cake. Looks easy to make. Have to try it. Thanks Mr. Food for all your great receipes. Your is my favorite site.

Kathy, if you love lemon cake, try Mr. Food's "Easy Peach Cake" recipe which calls for a can of pie filling + cake mix. Today we made the Easy Peach Cake recipe and substituted with lemon cake mix and a can of lemon pie filling. It was to die for!!!

P.S. The other recipe uses fewer eggs, too. It calls for 2 eggs instead of the 4 that this recipe calls for.

I'm baking this for a Mothers Day Bake Sale today . I had trouble with the Orange Juice Cake but I made another just now and took it out of the after 10 minutes and it didn't stick to the pan .I also used Pillsbery baking spray with flour if your having trouble with it sticking in the pan, try it, it works.

Also, you can spray the pan with regular spray and then use a bit of the cake mix to dust the pan!!!

I am a carb counter and have lost a lot of weight and maintained it with this method. But you do have to take one meal a week and cheat to survive. This could be it. So shut up about preparing this low carb. You are on the wrong site. Go to low carb friends site and ask for their recipes for this. Do not comment negatively on Mr Food. Have you ever found anything on this site low car. NO, and you never will. Can't wait to make this recipe for my family. I take it to family gatherings and leave the remainder behind. Can't temp fate my bring it into the house. Thank you Mr. Food-rest in peace.

MR. FOOD: will we ever be able to print the recipe to include our notes?? - sounds very good will be making this soon for a get together.

Recipe sounds good...on my way to kitchen now. It's Lent with our Church St. Michael having our first Friday fish fry dinners. All desserts requested from parishoners.

Thank you for this very tasty cake! Made it today for the 'Super Bowl' get together, and everyone loved it! It is very moist and delicious! One thing I did was put a tablespoon of lemon juice in the measuring cup, then filled it wth water to the 2/3 cup line.....mixed all ingredients; so easy. I doubled recipe for the glaze suggested in the [Notes] and drizzled it over cool cake. Looked absolutely delicious, and tasted the same way. If your looking for a easy, fast, and tasty 'lemon cake,' ............ you found the right recipe! 'little ole' Ohio cook' thanks "Mr Foods team" (again)!

Would be nice if these recipes were low carb!!!!!!

Wouldn't it though!!! They don't think about the people counting the carbs, I guess.

It's a free website -- what do you want?

There are plenty of "Low Carb" recipe sites. Don't come here and trash Mr. Food.

Have made this for so many years, always a hit. I do add a glaze of xxxsugar and frozen lemonade and lemon zest. In fact, made this today adding poppy seeds and baked in two loaf pans. Great with coffee tomorrow, if any left. A very delicious recipe! PS To the person inquiring about pan size & temp...I've used every pan size imagineable, always at 350* with the same great results.

Size wise, would this work just as well in a 13x9 pan? Should the temperature/time be changed? Sounds yummy! I love the taste of lemon.

Excellent! So many people are alergic to chocolate and lemon is a nice change. This cake is delicious. I make it in a fancy bundt pan and add a lemon glaze. YUM!

This cake was delicious! Made it for my co-workers and they devoured it. I also added a tablespoon of lemon juice to it as well. Will be making again, Thanks for sharing Mr. Food!

Tastes great! Always an east, tasty cakes to take to summer gatherings!

Delicious and goes together in a flash!


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