Best Luscious Lemon Pudding Cake Recipes

Luscious Lemon Poke Cake With Pudding Frosting image

Provided by Ceezie

Categories Dessert

Time 4h25m

Yield 12-16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix (9 inch round white cake layers, baked and cooled)
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups boiling water
2 (3 ounce) packages lemon Jell-O gelatin
1 (3 ounce) package instant lemon pudding mix
1 cup milk
1 (12 ounce) container Cool Whip

Steps:

Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
Carefully pour evenly over cake layers.
Refrigerate for 3 hours.
Pour milk into a large bowl.
Add dry pudding mix.
Beat with whisk for 2 minutes or until well blended.
Gently stir in whipped topping; set aside.
Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
Frost top and side of cake with remaining pudding mixture.
Refrigerate at least 1 hour before serving.
Store leftover cake in refrigerator.

Nutrition Facts : Calories 424.2, Fat 18.7, SaturatedFat 8.1, Cholesterol 2.9, Sodium 476.8, Carbohydrate 60.5, Fiber 0.4, Sugar 42.1, Protein 5

Luscious Lemon Pudding Cake image

Provided by Joanne Hendriksen @Elizabeth33

Categories Cakes

Number Of Ingredients 7

1 box(es) betty crocker super moist lemon cake mix
1 box(es) instant lemon pudding mix
16 ounce(s) cream cheese frosting
1 small lemon
1/3 can(s) sweetened condensed milk
2 medium egg whites
1/3 cup(s) oil

Steps:

Preheat oven to 350 degrees coat 2- 8 inch round baking pans with 1 tsp. oil ea. spread onto bottom and sides thoroughly
Mix dry ingredients thoroughly & set aside
Whisk 2 egg whites until stiff peaks approx. 10 min. set aside
Beat cake mix, & pudding mix of dry ingredients pour 1/3 c. oil w/ 1 cup water beat at low speed 30 seconds, then on medium speed for 2 min. scraping bowl occasionally.
Fold carefully the egg whites into batter then pour 1/2 mixture into ea. pan. Bake as 350 degrees for 30-35 min. Remove carefully and set to cool for 20 min.
Microwave lemon in small cup 12 seconds then with potato masher press all lemon juice out. Reserve 1/2 juice. While cooling with toothpick poke small holes into top of cake then drop lemon juice into holes in cake
Blend remaining lemon juice, condensed cream, into frosting for a hint of lemon in cream cheese icing. Doesn't take much, prevent thinning of frosting. Then frost liberally for a luscious presentation