Saturday, January 21, 2012

Warm Lemon Pudding Cake



The name really says it all. Warm Lemon Pudding Cake.
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. 



Printable Version

Ingredients
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)

Directions
  • 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.



42 comments :

  1. This looks delightful! I would be tempted to try a chocolate version!

    ReplyDelete
  2. Oh my. I would eat this whole cake by myself. Seriously. :)

    ReplyDelete
  3. Looks so delicious, can't wait to try it!

    ReplyDelete
  4. I adore lemon anything and this looks delish...and so simple too!

    ReplyDelete
  5. Just to clarify, I will need to pour the pudding mixture over the uncooked cake batter right? Sorry, I don't bake often :)

    ReplyDelete
  6. My 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. :)

    ReplyDelete
  7. I LOVE your recipe! Would you come over to CAST PARTY WEDNESDAY and share this yummy recipe with us?
    Thanks,
    I hope to see you there!
    Sheryl
    http://www.ladybehindthecurtain.com/?p=23007

    ReplyDelete
  8. Gonna try with pistachio pudding!

    ReplyDelete
  9. CONGRATULATIONS!!! Your recipe was featured today on Today's Menu Round Up (Cast Party #25)http://www.ladybehindthecurtain.com/?p=23142
    Please come over and grab your "featured" button!http://www.ladybehindthecurtain.com/?page_id=1844
    Thanks for joining me at CAST PARTY WEDNESDAY! ---Sheryl---

    ReplyDelete
  10. 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.

    ReplyDelete
  11. I 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!!

    ReplyDelete
  12. I'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!

    ReplyDelete
  13. I 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.

    ReplyDelete
  14. Anonymous...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!

    ReplyDelete
  15. My sister in law and I are making this now. Can't wait for it to be done!!!!

    ReplyDelete
  16. My mom used to make this when we were growing up and we loved it!
    ~ Lynda

    ReplyDelete
  17. This sounds delicious! I can't wait to make it!
    Thank you!

    ReplyDelete
  18. This sounds delish! Would it be ok to make it the day before, and then warm it in the oven just prior to serving?

    ReplyDelete
  19. You 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!
    http://whitelightsonwednesday.blogspot.com/2012/04/get-your-chef-on-lemons.html

    ReplyDelete
  20. 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. :)

    ReplyDelete
  21. This looks amazing! You can never go wrong with lemon. It's been pinned! Thanks for sharing!

    ReplyDelete
  22. The powdered sugar on top is the perfect touch. This looks yummy and simple to make.

    ReplyDelete
  23. can 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

    ReplyDelete
  24. this time I used a lemon cake mix.
    we liked it better than the yellow but both are delicious.

    ReplyDelete
  25. Just went to the store to get the ingredients for this - looks so good. I am going to use coconut milk, hopefully it will still turn out okay.

    ReplyDelete
  26. I must try this one looks so yummy my husband will love this :D

    ReplyDelete
  27. I would like to incorporate meringue on the top, but if this is to be served hot, I don't really know how to do it. What would happen if we serve it cold, and top with meringue?

    ReplyDelete
    Replies
    1. Add the meringue when the cake is finished baking. Make sure you seal the edges well so it doesnt weep. Put fresh meringue on hot cake and put back in the oven under the broiler on the bottom rack for just a few minutes until the tips start to brown. Don't put the rack too high and don't leave it in too long, your tips will be burnt if you do. Share pics :)

      Delete
  28. I've been looking forward to trying this for a long time and finally had the opportunity. I took the advice of those who recommended using a lemon cake mix for a more lemony taste. I love lemon, so I went with that. I really wish I hadn't. It just tasted like a cake mix cake with lemon topping. It had a really artificial flavor to it. If I try it again, and I want to, because I think there is potential here, I will either make my own from scratch batter or use a white or yellow cake mix and sub lemon juice for the water and add fresh lemon peel.

    ReplyDelete
  29. I made this cake for a meeting..it was wonderful..but I just made it with a gluten free cake..and the pudding did not sink like it should of..my grandson still loved it..but could I put the putting on the bottom..because the gluten free cake is a dense cake..he wants me to make him another one...

    ReplyDelete
  30. HI.... MADE THE CAKE..IT WAS WONDERFUL SO GOOD...NEED KNOW IF I COULD USE A GLUTIN FREE CAKE..I KNOW ITS A HEAVY CAKE..COULD I STIR THE PUDDING THRU THE CAKE A LITTLE..SO ALL THE PUDDING WON'T JUST LAY ON TOP..RUTH MCINTYRE

    ReplyDelete
  31. Hi..Have this cake in the oven right now..didn't have yellow cake mix but I did have lemon..didn't have lemon pudding but had vanilla..added lemon zest and one tube of a lemon drink mix for 1 glass to the pudding..It's going to be very sweet and very lemony..realize I should have left pudding alone..but having a fun cooking adventure..will let you know how it turns out..lol..we love lemon here..it already smells wonderful..put it in two smaller pans..Thank you for sharing

    ReplyDelete
  32. Hi..Me again..person from above..Cake was delish..turned out perfect..kids put whipped topping on it..gave half of it to a friend who also loved it..Thanks again..

    ReplyDelete
  33. PUdding does not come as 3.4; 1.0 or 1.5 oz What is the choice?

    ReplyDelete
    Replies
    1. Actually it does come in 3.4 oz as that is what is in front of me right now.
      http://www.walmart.com/ip/Instant-Lemon-Pudding-Pie-Filling/13812802

      Delete
    2. The recipe calls for 2 of the 4 serving sized boxes of pudding

      Delete
  34. Thanks for your quick response; not sure why my boxes are marked differently. I am looking forward to making this gooey delight.

    ReplyDelete
  35. Making this for our super bowl dessert toda

    ReplyDelete
  36. Yum! This looks delicious. I'm a sucker for all things lemon. Thanks for sharing!

    ReplyDelete
  37. I LOVE LOVE LOVE this recipe!!! I have made it a few times!! I do add lots of lemon zest and juice of a lemon like you said for that more lemony taste. Without it, its a very mild lemon taste.

    ReplyDelete

Thanks for visiting! I would love your comments. Also, I will delete any rude or unnecessary comments so please don't bother. :)