Description

This Luscious Lemon Pudding Cake is a delightful dessert that combines a moist lemon cake base with a creamy lemon pudding topping. Baked together, the pudding sinks into the cake, creating a luscious texture that’s both fluffy and custardy. Perfect for lemon lovers, this cake is finished with a dusting of powdered sugar, whipped cream, fresh mint, and a lemon slice for an elegant touch.

Ingredients

Scale

Cake Batter

1 lemon cake mix (9×13 size)
1 cup whole milk
½ cup canola oil
3 large eggs

Pudding Topping

2 (3.4 ounce) boxes instant lemon pudding mix
⅓ cup sugar
2 cups whole milk
1 ¼ cups cold water

Garnish

Powdered sugar for dusting
Whipped cream
Fresh mint sprigs
Lemon slices

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick baking spray to prevent sticking.
Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, canola oil, and eggs until the batter is smooth and well combined. Pour this batter evenly into the prepared baking dish.
Prepare pudding mixture: In another large bowl, beat the sugar, lemon pudding mixes, 2 cups whole milk, and 1 ¼ cups cold water together using a whisk for about 2 minutes until the mixture thickens slightly and is well combined.
Layer pudding: Spoon dollops of the prepared pudding mixture evenly over the top of the cake batter in the baking dish, distributing it thoroughly.
Prepare for baking: Place the baking dish on top of a cookie sheet to catch any drips during baking, ensuring your oven stays clean.
Bake: Transfer the cookie sheet with the baking dish into the preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is cooked through.
Cool and serve: Allow the cake to cool in the baking dish for about 30 minutes. Once cooled, dust the top with powdered sugar and garnish with whipped cream, fresh lemon slices, and mint sprigs before serving. Enjoy your luscious lemon pudding cake!

Notes

Use a large baking dish (9×13 inch) to ensure proper cake thickness.
Mix the pudding mixture thoroughly to avoid lumps and achieve a smooth texture.
Using a cookie sheet beneath the baking dish prevents mess from bubbling pudding during baking.
Letting the cake cool enhances the pudding setting and flavor blending.
For a tangier flavor, add lemon zest to the cake batter or pudding mixture.