INSTANT PUDDING CHIFFON CAKE

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Instant Pudding Chiffon Cake image

This easy and delicious cake can be made in light or vivid lemon flavor...your choice! Just add the optional lemon extract to give it a boost.

Provided by Maddie Bell @CheeryCherryDoll

Categories     Cakes

Number Of Ingredients 10

FOR CAKE:
1 box(es) lemon instant pudding mix
1 box(es) yellow or butter cake mix
1 teaspoon(s) lemon or vanilla extract
4 large eggs
1 cup(s) water
1/ cup(s) cooking oil
FOR GLAZE:
2 1/2 cup(s) powdered sugar
2 large lemons-use juice and grated rind

Steps:

  • Beat eggs until thick. Add all other cake ingredients (leaving pudding and cake mixes in powdered form) and beat until smooth.
  • Grease and flour a tube or Bundt pan. Pour batter into pan.
  • Bake 50 minutes at 350F. Let cool at least 20 minutes before removing from pan. Invert onto a cooling rack.
  • When cake is cool, mix together the powdered sugar, lemon juice and grated rind. Drizzle over cake. You may serve immediately, or chill cake. Store covered in refrigerator.

*** Explore more Instant Pudding Chiffon Cake Recipes »

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