Description
This Lemon Pudding Cake is a delightful treat combining a light lemon cake base with a tangy lemon pudding topping that bakes into a soft, custardy layer. Perfectly balanced with fresh whipped cream, ice cream, or a dusting of powdered sugar, this dessert is refreshing and satisfying for gatherings or a sweet everyday treat.
Ingredients
Scale
Cake Ingredients
- 1 box (15 ounces) lemon cake mix (such as Betty Crocker)
- Ingredients called for on cake mix box (eggs, oil, water)
Pudding Layer Ingredients
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 1/4 cup granulated sugar
- 2 cups cold milk (2%)
- 1 cup water
Toppings (Optional)
- Powdered sugar for dusting
- Cool whip (thawed)
- Fresh whipped cream
- Vanilla ice cream
- Fresh lemon slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the instructions on the lemon cake mix box, combining the cake mix with the required eggs, oil, and water to make the batter. Spread the batter evenly into a greased 9×13 inch baking pan.
- Mix Pudding Topping: In a medium bowl, whisk together the dry instant lemon pudding mixes, granulated sugar, cold milk, and water for about 2 minutes until well combined. Do not let it set before pouring.
- Combine and Bake: Pour the pudding mixture evenly over the top of the cake batter in the pan; do not spread or stir it in. Place the pan in the oven and bake for approximately 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. The pudding layer will bake into a custardy top.
- Cool the Cake: Carefully remove the cake from the oven and allow it to cool and rest for about 20 minutes. During this time, the pudding layer will thicken and set properly.
- Serve: Slice the cake and serve each piece topped with your choice of fresh whipped cream, Cool Whip, vanilla ice cream, or simply dusted with powdered sugar. Garnish with fresh lemon slices if desired for extra brightness and presentation.
Notes
- Do not stir or spread the pudding mixture once poured over the batter. It will set into a distinct pudding layer during baking.
- If you prefer, substitute whole milk for a richer pudding layer.
- Allowing the cake to cool properly is essential for the pudding layer to thicken fully.
- For a dairy-free version, substitute suitable alternatives for milk, whipped toppings, and ice cream.
- This cake is best served the same day but can be refrigerated for up to 2 days; bring to room temperature before serving.
