"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
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1 (18.25 ounce) package
yellow cake mix
1 1/4 cups
2 pkg. (4 serving size)
JELL-O Lemon Flavor Instant Pudding & Pie Filling
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.
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.
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!
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.
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!!!
This is sooo good! a wonderful winter comfort food!
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.
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