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Warm Winter Lemon Cake

average rating

139

rate/review

prep time

15 min

total time

1 hr 35 min

makes

16 servings, 2/3 cup (150 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) yellow cake mix

2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding

1/3 cup granulated sugar

2 cups cold milk

1-1/4 cups water

2 Tbsp. icing sugar

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. 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 centre comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with icing sugar. Serve warm. Refrigerate leftovers.

kraft kitchens tips

Special Extra

For stronger lemon flavour, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish. Or prepare using a lemon cake mix.

Substitute

Prepare using Jell-O Vanilla Instant Pudding.

Note

There is no need to reheat leftovers - this cake is also delicious served cold. The lemon filling transforms from saucy and gooey to thick and custard-like.