Ingredients
Yellow Cake Mix, 1 box (15.25 oz)
Water, 1 cup
Vegetable Oil, 1/3 cup
Large Eggs, 3
Instant Lemon Pudding Mix, 1 package (3.4 oz)
Cold Milk, 1½ cups
Whipped Topping, 1 container (8 oz)
Powdered Sugar, optional, for dusting
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a 9×13 inch baking pan
Mix cake mix, water, oil, and eggs in a bowl until combined
Pour batter into prepared pan
Bake for 35 minutes or until a toothpick comes out clean
Simultaneously, prepare lemon cream: Whisk pudding mix with cold milk until thick
Add whipped topping to cream mixture and fold gently
Allow cake to cool completely
Spread lemon cream over warm or slightly cooled cake
Chill 15-20 minutes before serving
Dust with powdered sugar if desired
Notes
Use room temperature eggs for better blending
Thaw whipped topping in the can before mixing
For a cleaner texture, strain pudding mixture before combining with whipped topping
Store in refrigerator up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 30g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg