Leaves on this Family Tree

Sunday, February 12, 2012

Lemon Pudding Cake

I saw this recipe on Pinterest, I think. Wherever I saw it, I copied it, got the ingredients and have had them sitting on the counter for about a week. Seems like every noght we had something planned so it got put on the , literal, back burner.

I know it is a keeper . . the husband had TWO helpings. SHoot, normally I  have to twist his arm to g et h im to eat one helping of any deserts I make . . makes me cry . . NOT! More for me, BWA-HA-HA-HA-HA-HA-HA

1st step, mix ingredients for a yellow cake and pour into 9 x 13 greased dish . . . check.

Next, whip up the pudding . . . check.

Pour budding over cake . . DO NOT SPREAD . . . check.
Notice the ribbons of cake batter that came to the top? And I left them alone.
The recipe says if you  "mess with the pudding" the recipe will fail.
Step 4, bake then remove from oven . . . check.
This was taken before our Abby (15 year old cat) decided she wanted
to niible on the top.
Isn't that the "purdiest" top you have ever seen on a cake? Look at the pudding coming up around the edges . . . looks like it is going to be a keeper recipe.

Last step . . .EAT . . check.

If you've followed this far, here is your reward . . the recipe.

Warm Lemon Pudding Cake
(It's pretty good cold too.)

1 pkg Yellow Cake Mix
Ingredients needed to make the cake
2 pkgs (3.4 oz each) Instant Lemon Pudding
(I used the type you  are supposed to cook . . I couldn't find the regular . . . and it worked great)
1/3 C Sugar
2 C Cold Milk
1 1/4 C Cold Water
2 Tbsp Powdered Sugar
(for dusting . . I left this out)

Heat oven to 350 degrees.

Prepare Cake as directed on package. Pour into greased 9" x 13" pan.

Beat dry pudding mixes, sugar, milk and water with a whisk for 2 minutes; pour over batter in dish. DON'T SPREAD IT . . YOU'LL FAIL.

Place dish on baking sheet, in case it bubbles over the sides.

Bake for 55 - 60 minutes or until toothpick inserted in center comes out clean. (I bakes mine for 50 minutes and it was cooked.)

Cool 20 minutes. The pudding with thicken slightly as it cools.

Serve warm, sprinkled with powdered sugar.

Refrigerate leftovers.


  1. I have one similar to this. God only knows where I got it from (my memory is not as good as it was 4 kids ago).Anyway bake your cake (not a moist delux or super moist just a regular cake mix) and after it bakes let it cool. Take the handle of a wooden sppon (or something similar) and poke holes all over it. Mix up a mix of instant pudding and pour over it. Let it soak in for about 5 minutes then pop it in the fridge for about a half hour. My kids go nuts for this!


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