Description
This Luscious Lemon Pudding Cake is a delightful dessert combining a moist lemon-flavored cake base with pockets of creamy lemon pudding throughout. The cake is easy to prepare using a boxed lemon cake mix and instant pudding mix, making it a perfect sweet treat for gatherings or a refreshing ending to any meal. Topped with a light dusting of powdered sugar, whipped cream, fresh mint, and lemon slices, this dessert offers a balance of tangy and sweet flavors with a wonderfully tender texture.
Ingredients
Scale
Cake Batter
- 1 lemon cake mix (9×13 size)
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
Pudding Mixture
- 2 (3.4 ounce) boxes instant lemon pudding mix
- â…“ cup sugar
- 2 cups whole milk
- 1 ¼ cups cold water
For Garnish
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with baking spray to prevent sticking and ensure easy removal of the cake after baking.
- Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup of whole milk, ½ cup canola oil, and 3 large eggs until the batter is smooth and thoroughly combined. Pour this batter evenly into the prepared baking dish.
- Prepare pudding mixture: In a separate large bowl, combine the ⅓ cup sugar, two boxes of instant lemon pudding mix, 2 cups whole milk, and 1 ¼ cups cold water. Beat vigorously with a whisk for about 2 minutes until the mixture thickens and is well combined.
- Layer pudding: Spoon dollops of the prepared lemon pudding mixture evenly over the top of the cake batter in the baking dish.
- Prepare for baking: Place the baking dish onto a cookie sheet to catch any dripping pudding or batter that may overflow during baking, which helps keep your oven clean.
- Bake: Transfer the cookie sheet with the baking dish into your preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that the cake is baked through.
- Cool and serve: Remove the cake from the oven and allow it to cool for about 30 minutes. Once cooled, dust lightly with powdered sugar and garnish with whipped cream, lemon slices, and fresh mint sprigs for an elegant presentation before serving and enjoying.
Notes
- Make sure to place the baking dish on a cookie sheet to catch any drips during baking.
- The cake is best served slightly warm or at room temperature.
- For a richer flavor, you can substitute canola oil with melted butter if desired.
- Use fresh lemon slices and mint for an attractive garnish and enhanced freshness.
- Store leftovers covered in the refrigerator for up to 3 days.
