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Lemon Pudding Cake




Source of Recipe


Tonkmom
Lemon Pudding Cake
1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
2 3/4 cups milk
1/2 tsp. lemon oil
Whipped cream, if desired
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
2. In medium bowl, beat pudding mix and milk with wire whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
3. Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly). Cool 20 minutes. Top of cake will have irregular surface and appear sunken in center.
4. Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store in refrigerator.
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Special Touch
Garnish each serving of cake with a candied lemon slice and mint leaf.
Purchasing
When shopping for the pudding mix, be sure to buy the instant pudding mix, not the cook-and-serve variety.