LEMON PUDDING CAKE
This lemon pudding cake is a bit richer than the others, with a strong lemon taste to it. Please rate and review! :) From Betty Crocker.
Provided by Ashbow
Categories Dessert
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
- In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Pour into pan; set aside.
- In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
- Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
- Cool 20 minutes. Cake will appear sunken in center.
- Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.
Nutrition Facts : Calories 282.2, Fat 11.5, SaturatedFat 2.6, Cholesterol 49.2, Sodium 432.4, Carbohydrate 41.1, Fiber 0.4, Sugar 14.8, Protein 4.2
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