More Great Recipes: Cake

Warm Winter Lemon Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 pkg.(2-layer size)yellow cake mix
2 cups cold milk
1 1/4 cups water
2 pkg.(4-serving size each) Jello Lemon Flavor Instant Pudding & Pie Filling
1/3 c. granulated sugar
2 Tbsp. powdered sugar


Preheat oven to 350deg.F


Prepare cake batter as directed on package.


Pour into greased 13x9-in. baking dish. Set aside.


Pour milk and water into large bowl.


Add dry pudding mixes and granulated sugar.


Beat with wire whisk 2 min. or until well blended.


Pour over batter.


Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.


Bake 55 min. to 1 Hr. or until wooden toothpick inserted in center of cake layer comes out clean.


Cool 20 min. (Sauce will thicken slightly as it cools.)


Sprinkle with powdered sugar.


Spoon into serving dishes to serve warm.


Store leftovers in refrigerator.


Mks 16.serv.


Pairs Well With


Notes

Just received my Kraft Food and Family winter magazine...some really neat recipes.

I haven't made this, but plan to.

note: It stated on the page that readers had told the Kraft Kitchens, "if you're a real lemon lover, try adding 1 Tbsp. of grated lemon peel and 2 Tbsp. of freshly squeezed lemon juice to the pudding mixes.

Just made this last night.it was amazing with a little fat free reddi whip on top..but I used the Pillsbury reduced sugar yellow cake mix and sugar free fat free pudding. I did add lemon juice and zest and it was delicious! Thanks for posting...its great reheated too!

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