The name really says it all.
Made with lemon pudding, this comes out of the oven so warm and oozing with pudding. Sort of like a molten lava cake. Only this is a regular sized cake with the pudding coming out the bottom of the cake.
Simply luscious.
1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size)
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)
Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. 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.
Tips:
For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.
Ta-da.
I linked this up to Seasonal Inspiration, Tuesday Talent Show, Trick or Treat Tuesday, Crazy Sweet Tuesday, Cast Party Wednesday, Weekend Potluck
This looks delightful! I would be tempted to try a chocolate version!
ReplyDeleteOh my. I would eat this whole cake by myself. Seriously. :)
ReplyDeleteLooks so delicious, can't wait to try it!
ReplyDeleteI adore lemon anything and this looks delish...and so simple too!
ReplyDeleteJust to clarify, I will need to pour the pudding mixture over the uncooked cake batter right? Sorry, I don't bake often :)
ReplyDeleteMy hubby would love this!
ReplyDeleteMy husband isn't usually a big fan of cake, but he loves, loves, loves lemon, and I have a feeling he'd really like this dessert. Thanks for sharing. I'll have to bookmark this for future reference. :)
ReplyDeleteI LOVE your recipe! Would you come over to CAST PARTY WEDNESDAY and share this yummy recipe with us?
ReplyDeleteThanks,
I hope to see you there!
Sheryl
http://www.ladybehindthecurtain.com/?p=23007
Gonna try with pistachio pudding!
ReplyDeleteCONGRATULATIONS!!! Your recipe was featured today on Today's Menu Round Up (Cast Party #25)http://www.ladybehindthecurtain.com/?p=23142
ReplyDeletePlease come over and grab your "featured" button!http://www.ladybehindthecurtain.com/?page_id=1844
Thanks for joining me at CAST PARTY WEDNESDAY! ---Sheryl---
You have me thinking... I use a similar technique to bake a molten chocolate cake in the microwave during the summer. This would give me a delicious variation. Thank you so much for linking up at Weekend Potluck. I am pinning this.
ReplyDeleteI just pinned this one Mandy! Congrats on the featured recipe over at Weekend Potluck. Come grab a featured button if you'd like! Have a great weekend!!
ReplyDeleteI'm making this for dinner tonight, and I'll be interested to see how the "ooziness" of the lemon pudding ends up on the bottom of the cake if you original put it on top of the batter! I thought I misread the recipe and that you had to put the pudding on the bottom, but I was right the first time I read it. Can't wait!
ReplyDeleteI made this and it was so runny I wonder if I really needed to add 1 1/4 cup of water...when you think that much water plus the milk... it was good but too runny - any advice would be appreciated.
ReplyDeleteAnonymous...Not sure what happened there with your cake. Maybe let it cool a little longer so it can thicken. You could try it with less water and see what happens. Let me know!
ReplyDeleteMy sister in law and I are making this now. Can't wait for it to be done!!!!
ReplyDeleteMy mom used to make this when we were growing up and we loved it!
ReplyDelete~ Lynda
This sounds delicious! I can't wait to make it!
ReplyDeleteThank you!
This sounds delish! Would it be ok to make it the day before, and then warm it in the oven just prior to serving?
ReplyDeleteYou should totally do this for the White Light's on Wednesday Get Your Chef On. This month's secret ingredient is Lemon. I found it yesterday, you should enter! Go check it out on her page. Here's the link!
ReplyDeletehttp://whitelightsonwednesday.blogspot.com/2012/04/get-your-chef-on-lemons.html
I have the cake in the oven now. It is ready to pull out. It took an hour and a half for the cake to not be runny in the middle. So I think it can vary greatly, depending on your oven. Can't wait for my fiance to try some. He had some at a restaurant and loved it. I'm surprising him with dessert tonight for his Birthday! Hoping it turns out good. :)
ReplyDeleteThis looks amazing! You can never go wrong with lemon. It's been pinned! Thanks for sharing!
ReplyDeleteThe powdered sugar on top is the perfect touch. This looks yummy and simple to make.
ReplyDeletePIN! This looks so yummy!
ReplyDeletecan u make this with a cake mix with pudding already in -or- should it be a regular cake mix only -- will do the rest of recipe the way it says
ReplyDeletethis time I used a lemon cake mix.
ReplyDeletewe liked it better than the yellow but both are delicious.