Lemon Pudding Cake Recipe

Lemon Pudding Cake is flavorful, moist, and made with only 5 ingredients. From the first bite, you’ll love this dense citrus cake recipe!

Love lemon? These Gooey Lemon Cookies are a reader favorite! Or give this classic Lemon Cupcake recipe a try next!

Slice of lemon cake with cool whip on a white plate.

Why this Recipe Works

Pudding cake has to be one of the most simple desserts there is! Well, unless you count tearing into a package of Oreos, that is.

But if you want to bake something yourself that is simple and delicious, this lemon pudding cake is the recipe for you.

  • This lemon pudding cake only has five ingredients and is so easy to make.
  • The taste and texture of this cake sure give Oreos a run for their money. I love the light, lemon flavor, especially during the sping and summer, when I tend to enjoy desserts that are less heavy.
  • If you aren’t a fan of lemon, there are so many different options you can do with pudding cakes!
  • No measuring out sugar, flour, and other ingredients. It’s all in the cake mix and pudding mix.

Remember this chocolate pudding cake and this butterscotch pudding cake? Yep, they’re both pudding cakes. You really can do your combination of favorite flavors in with pudding cakes.

This lemon pudding cake is best served cold. Some pudding cake recipes are served as a warm pudding cake, which is more like a lava cake. But I like the cold and refreshing change that this cake provides.

Pudding cakes are much more dense and moist compared to a regular lemon layer cake, so don’t be shocked if it’s not the type of cake you are used to! Enjoy!

Ingredient Notes

Ingredients needed to make lemon pudding cake.
  • Cake Mix- a lemon cake mix is best, but you can get away with a white cake mix too if that’s all you have! Save your other flavors of cake mix for cake mix cookies too!
  • Lemon Pudding Mix- Creates the dense flavorful texture to this cake.
  • Milk- whole milk creates a delicious rich flavor, but we’ve tested with skim milk (fat free) and it works beautifully too!
  • White Chocolate morsels- completely optional, but we love the flavor. Reminds us of our favorite lemon cheesecake bars.
  • Cool Whip- the only topping this cake needs is a layer of whipped topping. Make our homemade cool whip, or whipped cream if you prefer.
Lemon cake in a white 13x9 topped with whipped cream and sprinkles with one slice removed from pan.

Let’s Talk Whipped Cream

Instead of using Cool Whip as the frosting, you can make your own homemade whipped cream or a Lemon Whipped Cream Frosting for a rich, decadent, lemon twist!

This frosting is a less sweet version of my Lemon Buttercream Frosting and is perfect for these lighter cupcakes. It is so light and refreshing and pairs well with the flavors of the pudding cake.

Step by step photos showing how to make lemon pudding cake.

Tips and Tricks

  • Add lemon zest and lemon juice to your batter to give it an extra lemon zing.
  • You can also dust your cake with powdered sugar once it’s done cooking and leave it frosting-free for a lighter treat.
  • Use our homemade cake release to grease your baking dish!
  • If you opt for a different cake mix and pudding flavor, make sure they complement each other well. Here are some fun combinations:
    • Rainbow chip cake and cheesecake pudding
    • Red velvet cake with french vanilla pudding
    • Strawberry cake with strawberry cream pudding
    • Spice cake with pumpkin spice pudding
    • Chocolate cake with peppermint pudding

Are you more of a cupcake fan than a cake fan? Want to make this lemon pudding cake as cupcakes for your next get together or party? You can turn this lemon pudding cake into lemon pudding cupcakes.

Lemon pudding cake served on a white plate with fork and one bite taken.

More Cake Recipes

Yield: 24 servings

Lemon Pudding Cake

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Lemon Pudding Cake is flavorful, moist, and made with only 5 ingredients. From the first bite, you'll love this dense citrus cake recipe!


  • 1 box (15 ounce) lemon cake mix
  • 1 box (3.5 ounce) instant lemon pudding mix
  • 2 cups milk
  • 1 bag (11 ounce) white chocolate morsels
  • 1 container (8 ounce) Cool Whip Topping, thawed


  1. In large bowl whisk milk with pudding mix. Add in dry cake mix. Beat until blended. Fold in white chocolate chips.
  2. Pour batter into a greased 13x9 baking dish. Bake according to cake mix (for a 13x9 cake).
  3. Remove from oven and cool completely. Refrigerate 2 hours or until serving. Frost with cool whip and enjoy!


  • Add lemon zest and lemon juice to your batter to give it an extra lemon zing.
  • You can also dust your cake with powdered sugar once it’s done cooking and leave it frosting-free for a lighter treat.
  • Store cake in airtight container in refrigerator for up to 5 days.
  • See blog post for recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 185mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Lemon Pudding Cake recipe with 5 ingredients is the perfect light dessert for summer.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 5, 2022

Comments & Reviews

  1. Amazingly easy and delicious. Looks and tastes bakery, even though it’s all store-bought stuff! Moist, dense and delicious, the white chips add unexpected texture and flavor. I went full easy mode and used Cool Whip as the topping (thaw for easier spreading) with rainbow sprinkles on top. They turn the icing unicorn rainbow colors! My boyfriend loved it. So easy, big payoff, and all store bought stuff. Genius recipe.

  2. Your receipt is great, but the “Adobe” ad at the bottom of the page covers 1/3 of the page and there is no “X” to eliminate it. It also spans the entire length of my monitor. Very discouraging!!!

  3. Question do we add all the ingredients that’s on the back of the cake box the oil the eggs and water 

  4. I have everything except for the white chocolate bits. Do you think I could make it without them?

  5. I am the biggest lemon lover (especially in the spring and summer) and this cake is incredible! Thank you for a yummy recipe!

  6. This looks amazing! We just made lemon cookies if you want to check those out! I found you through a Creative Princess and I am now your newest follower! I’d love it if you visited my blog! : )

  7. This looks delish!
    Found you through the Tidy Mom link party…following you now!

  8. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen

  9. Oh, Aimie, you had me at lemon! I pinned this and will be making it as soon as I run to the store!!

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