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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.


  • 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.

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