Monday, May 2, 2011

Warm Lemon Pudding Cake

Lemons are one of my favorite fruits to bake with, so many possibilities!  You can substitute the cake mix with any of your liking along with a coordinating pudding, but the lemon mix is my favorite!  This is absolutely delicious when served warm, but leftovers seems to be better as everything has settled - the pudding goes from a gooey consistency when warm to solid when cold...you'll love this either way!
INGREDIENTS:
1 pkg. (2-layer size) yellow cake mix
2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups  cold milk
1-1/4 cups water
METHOD:
Preheat oven to 350ºF.

Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; add the zest and juice from 1 lemon to pudding mixture.

Pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

Bake for 55 minutes to 1 hour or until toothpick inserted in center comes out clean.

Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

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