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READY IN 1¼ hrs

Warm Winter Lemon Cake

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Read Reviews (10)

"Just put the prepared batter and pudding in the pan and voila! While baking, this recipe magically transforms into layers of luscious molten pudding and moist cake - just fabulous!" — JELL-O

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 16 servings Change Servings

1 (18.25 ounce) package yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

1/3 cup granulated sugar
2 tablespoons powdered sugar
1 pint raspberries

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Directions

Preheat oven to 350 degrees F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter. Place baking dish on baking sheet to catch any sauce that bubbles over side of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes. Serve warm with the raspberries. Store leftover dessert in refrigerator.

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READY IN 1 hr 15 mins

Footnotes

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie filling.
Substitute
For added lemon flavor, prepare as directed using a lemon cake mix.

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Reviews More Reviews

Most Helpful Positive Review

May 25, 2009

LOVE THIS CAKE. I USE THE LEMON CAKE AND PUDDING. I LEAVE OUT THE SUGAR IN THE PUDDING. DON'T NEED IT. PLENTY SWEET ENOUGH. IF I HAVE A LEMON I ADD A LITTLE LEMON PEAL INTO BATTER AND PUDDING.

—KAT

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Most Helpful Critical Review

Nov 16, 2009

My husband and I both found this recipe to be merely ok. I was not bad by any means but it was lacking something that would make it taste great.

—theresa

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11 Ratings

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Apr 06, 2008

Delicious! I'm eating it now. It's a very easy cake to put together. Mine only took 40 minutes to bake, and I probably would even take about 3-5 minutes off that next time. Follow the directions for the baking time for the box cake you use. I prefer more lemon flavor, so next time I'll use the lemon box cake. The lemon pudding flavor is very light when it's warm. I didn't use the raspberries either, just cooled the cake for about 5 minutes and then served it. I'll definitely use this recipe again and try it with different flavor cakes and puddings!

—tstandr

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Apr 06, 2008

I followed this recipe exactly and it came out great. I didn't think I would like the lemon that much, but it was sooo good and not too strong of a lemon taste.

—barbzal

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Apr 25, 2008

Very good and simple recipe. I will definately be making this again. I made this as directed but I also made a chocolate version with devils food cake mix and chocolate pudding. I also served them both cold, very well received!!!

—Chrissy

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Feb 24, 2010

This is sooo good! a wonderful winter comfort food!

—SECSLP

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Feb 08, 2010

Delicious! I used a box of lemon cake mix and lemon pudding and it was given 5 stars by all at our Super Bowl Party!! I'm anxious to taste the leftovers tomorrow.

—Renee

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Nov 20, 2009

Pretty good!

—PRUDCHIC7

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