Detonate your dessert trajectory with a fresh, new find. This Lemon Pudding Cake is such an “a-peel-ing” addition to your summertime treat list. The moist lemon cake is infused with even more tangy goodness in the creamy, tart lemon pudding, for a volcanic blast of flavor that will surprise you. Ignite your dessert table all year long with a squeeze of summer-fresh taste from this “lava-licious” Lemon Pudding Cake. It’s certainly one of the most pleasant flavor eruptions around!
Ingredients
- 1 (15.25-ounce) box lemon cake mix, plus the called-for ingredients on the box
- 2 (3.4-ounce) boxes instant lemon pudding
- 1/3 cup sugar, optional
- 2 cups cold milk
- 1 1/4 cups water
- confectioners’ sugar, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking dish with nonstick cooking spray.
Step 3 –Prepare the lemon cake mix according to package directions.
Step 4 –Evenly pour the lemon cake batter into the prepared baking dish.
Step 5 –In a large bowl, add the instant pudding, the sugar, the milk, and the water and briskly whisk until the pudding mixture begins to thicken, about 2 minutes.
Step 6 –Immediately, evenly spoon the pudding mixture over the lemon cake batter. Do not mix together. The pudding mixture will somewhat sink into the lemon cake batter.
Step 7 –Place the baking dish on a large baking sheet to prevent spillage.
Step 8 –Bake the cake until a toothpick inserted into the center comes out with pudding only, no cake batter, about 55-60 minutes. The center of the cake will be somewhat loose because of the pudding.
Step 9 –Transfer the baked cake to a wire rack to cool, about 20 minutes.
Step 10 –Dust the cake with the confectioners’ sugar, slice, and serve.
