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!
Ingredients
- 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
Instructions
- In large bowl whisk milk with pudding mix. Add in dry cake mix. Beat until blended. Fold in white chocolate chips.
- Pour batter into a greased 13x9 baking dish. Bake according to cake mix (for a 13x9 cake).
- Remove from oven and cool completely. Refrigerate 2 hours or until serving. Frost with cool whip and enjoy!
Notes
- 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:
Yield:
24Serving Size:
1Amount 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.