Description

This Luscious Lemon Pudding Cake is a delightful dessert combining a moist lemon cake base with a rich lemon pudding topping that forms a luscious layer during baking. Perfectly balanced with bright citrus flavors and a light, airy texture, it’s finished with a dusting of powdered sugar, whipped cream, fresh mint, and lemon slices for an elegant presentation. Ideal for gatherings or a refreshing treat on a warm day.

Ingredients

Scale

Cake Batter

1 lemon cake mix (9×13 size)
1 cup whole milk
½ cup canola oil
3 large eggs

Lemon Pudding Topping

2 (3.4 ounce) boxes instant lemon pudding mix
⅓ cup sugar
2 cups whole milk
1 ¼ cups cold water

For Garnish

Powdered sugar, for dusting
Whipped cream
Fresh mint sprigs
Lemon slices

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Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with baking spray to ensure the cake doesn’t stick.
Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, ½ cup canola oil, and 3 large eggs until fully combined and smooth. Pour this batter evenly into the prepared baking dish.
Prepare pudding mixture: In a separate large bowl, beat together the ⅓ cup sugar, both boxes of instant lemon pudding mix, 2 cups whole milk, and 1 ¼ cups cold water. Whisk vigorously for about 2 minutes until the mixture thickens slightly and is well combined.
Layer pudding: Spoon dollops of the pudding mixture evenly over the top of the cake batter in the baking dish. The pudding will create a luscious topping layer once baked.
Prepare for baking: Place the baking dish on a cookie sheet to catch any drips or spills during baking for easy cleanup.
Bake: Transfer the cookie sheet with the baking dish into the preheated oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
Cool and serve: Allow the cake to cool in the dish for about 30 minutes. Before serving, dust the top lightly with powdered sugar, add a dollop of whipped cream, garnish with fresh mint sprigs, and lemon slices for an attractive presentation. Enjoy this refreshing lemon dessert!

Notes

Make sure to whisk the pudding mixture thoroughly to allow it to thicken properly before layering on the cake batter.
Using the cookie sheet for baking prevents messy drips in your oven and makes cleanup easier.
Allowing the cake to cool slightly before serving helps the pudding layer set for perfect slicing.
This cake is best served within a day or two for optimal freshness.
You can substitute canola oil with vegetable oil or melted butter if preferred for a richer flavor.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American