Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Warm Lemon Pudding Cake

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The name really says it all. Warm Lemon Pudding Cake.

Made with lemon pudding, this comes out of the oven so warm and oozing with pudding. Sort of like a molten lava cake. Only this is a regular sized cake with the pudding coming out the bottom of the cake. Simply luscious.
Warm Lemon Pudding Cake

 

5.0 from 2 reviews
Warm Lemon Pudding Cake
 
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Prep time
Cook time
Total time
 
Author:
: Dessert
Serves: 15
Ingredients
  • 1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size)
  • Ingredients called for on back of cake box (eggs, oil etc.)
  • 2 pkg (3.4oz each) instant lemon pudding
  • ⅓ c. sugar
  • 2 c. cold milk
  • 1¼ c. water
  • 2 Tbsp. powdered sugar (for dusting)
Directions
  1. Heat oven to 350 degrees.
  2. Prepare cake as directed on package.
  3. Pour into a greased 9x13 pan.
  4. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail.
  5. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
  6. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
  7. Cool 20 min. (Sauce will thicken slightly as it cools.)
  8. Sprinkle with powdered sugar.
  9. Serve warm.
  10. Refrigerate leftovers.
Notes
For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.

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Comments

  7. My husband isn't usually a big fan of cake, but he loves, loves, loves lemon, and I have a feeling he'd really like this dessert. Thanks for sharing. I'll have to bookmark this for future reference. 🙂

  13. I'm making this for dinner tonight, and I'll be interested to see how the "ooziness" of the lemon pudding ends up on the bottom of the cake if you original put it on top of the batter! I thought I misread the recipe and that you had to put the pudding on the bottom, but I was right the first time I read it. Can't wait!

  14. I made this and it was so runny I wonder if I really needed to add 1 1/4 cup of water…when you think that much water plus the milk… it was good but too runny – any advice would be appreciated.

  15. Anonymous…Not sure what happened there with your cake. Maybe let it cool a little longer so it can thicken. You could try it with less water and see what happens. Let me know!

  19. This sounds delish! Would it be ok to make it the day before, and then warm it in the oven just prior to serving?

  21. I have the cake in the oven now. It is ready to pull out. It took an hour and a half for the cake to not be runny in the middle. So I think it can vary greatly, depending on your oven. Can't wait for my fiance to try some. He had some at a restaurant and loved it. I'm surprising him with dessert tonight for his Birthday! Hoping it turns out good. 🙂

  25. can u make this with a cake mix with pudding already in -or- should it be a regular cake mix only — will do the rest of recipe the way it says

  26. this time I used a lemon cake mix.<br />we liked it better than the yellow but both are delicious.

  27. Just went to the store to get the ingredients for this – looks so good. I am going to use coconut milk, hopefully it will still turn out okay.

  29. I would like to incorporate meringue on the top, but if this is to be served hot, I don&#39;t really know how to do it. What would happen if we serve it cold, and top with meringue?

    • Add the meringue when the cake is finished baking. Make sure you seal the edges well so it doesnt weep. Put fresh meringue on hot cake and put back in the oven under the broiler on the bottom rack for just a few minutes until the tips start to brown. Don&#39;t put the rack too high and don&#39;t leave it in too long, your tips will be burnt if you do. Share pics 🙂

  30. I&#39;ve been looking forward to trying this for a long time and finally had the opportunity. I took the advice of those who recommended using a lemon cake mix for a more lemony taste. I love lemon, so I went with that. I really wish I hadn&#39;t. It just tasted like a cake mix cake with lemon topping. It had a really artificial flavor to it. If I try it again, and I want to, because I

  31. I made this cake for a meeting..it was wonderful..but I just made it with a gluten free cake..and the pudding did not sink like it should of..my grandson still loved it..but could I put the putting on the bottom..because the gluten free cake is a dense cake..he wants me to make him another one…

  32. HI…. MADE THE CAKE..IT WAS WONDERFUL SO GOOD…NEED KNOW IF I COULD USE A GLUTIN FREE CAKE..I KNOW ITS A HEAVY CAKE..COULD I STIR THE PUDDING THRU THE CAKE A LITTLE..SO ALL THE PUDDING WON&#39;T JUST LAY ON TOP..RUTH MCINTYRE

  33. Hi..Have this cake in the oven right now..didn&#39;t have yellow cake mix but I did have lemon..didn&#39;t have lemon pudding but had vanilla..added lemon zest and one tube of a lemon drink mix for 1 glass to the pudding..It&#39;s going to be very sweet and very lemony..realize I should have left pudding alone..but having a fun cooking adventure..will let you know how it turns out..lol..we love

  34. Hi..Me again..person from above..Cake was delish..turned out perfect..kids put whipped topping on it..gave half of it to a friend who also loved it..Thanks again..<br />

  36. Thanks for your quick response; not sure why my boxes are marked differently. I am looking forward to making this gooey delight.

  39. I LOVE LOVE LOVE this recipe!!! I have made it a few times!! I do add lots of lemon zest and juice of a lemon like you said for that more lemony taste. Without it, its a very mild lemon taste.

  40. Would this work as well with cooked lemon pudding as I am not a fan of instant puddings?

    • I hope so, since that’s what I’m about to toddle off and use. My plan is to use one box cook & serve lemon, made according to the box directions (though subbing milk for the water) and skip this recipe’s milk, water and sugar add-ins (since my pudding mix will be already mixed. 🙂

  41. there used to be a boxed lemon pudding cake it was so good. Wish they hadn&#39;t taken it off the market but, this sounds like it I&#39;ll have to try it for sure . Thank you for posting this receipe.

    • That is exactly what this looks like. I LOVED pudding cake mixes but haven’t seen them for many years. They had both lemon and chocolate.

    • I’ve never made it that way. You could try it or just grab instant next time you go to the store.

  43. Made this lemon pudding cake last night…was not like the photo showed at all. In the less than 2 min. Of whipping the pudding it was so thick,it could not be poured over the cake it just plopped, stayed a heavy layer on top of the cake. The Lemon in the photo looks opaque almost like a lemon pie filling would, mine looked creamy ….what do you think I did wrong ?..willing to try again…

    • In the directions I say don’t spread it over the batter because you’ll fail. That’s true. Just plop it here and there over the batter. I made this cake just like I say so I don’t know what happened with yours. As the cake bakes, the pudding sinks to the bottom.

  44. Do you think this could be made with sugar free pudding and splenda instead of sugar?

  46. I'm and I'. Can't wait!

    What am I missing with this? Don’t know what this means. Saw it in several of post.

  47. Love lemon, mad about baking, so naturally as soon as I saw the photo I had to try the recipe. But – where I live we’re not big on packaged cake mix and I’ve never heard of lemon instant pudding. So – do you have an actual cake recipe? Maybe something like a three minute sponge would work do you think? Possibly lemon honey instead of instant pudding? What do you advise please?

  48. I was thinking the same thing! Reading it wrong! I was worried the pudding would be on top! Best ever!! Just made and already gone! All four of my boys are huge pieces! Grown man, 18 yr old and set of twins 8 yrs old! They want moreeeee! Perfect recipe!

    • I’m so glad it was a hit with your family! Thanks for letting me know 🙂

    • It says “ingredients called for on the back of cake box” which includes eggs. The other ingredients are in addition to the cake ingredients.

  52. I can’t wait to try this. Is it necessary to add sugar to the pudding mix that is already sweet? I would like to omit the additional sugar if it doesn’t affect the outcome.

  54. Where I live I can not get Jell-O lemon Instant pudding mixes could I use lemon mix from lemon meringue pie mix

    • I’m not familiar with it so I don’t know. You could try it and see. Or order Jell-o online if it’s not too expensive.

  56. Yum! Yum! My tummy want some now, but it will have to wait until Monday, because that’s when my wonderful husband will be making this, I can’t wait!

  57. I made this first in 2012, when the box cake mix was 18.25 ounces. Turned out perfect. Then I mad it this year and didn’t pay any attention to the size of the box. It came out very runny but still good. I checked the box and it is now a 15.25 ounce cake mix. It still said 9×13 pan. So be sure and check the ounces of the box cake mix you are using. If you can only find the smaller size you will need to adjust the amount of liquid you out in the pudding. The next time I make it I will omit the water in the pudding and just use the 2 cups of milk.
    Love this cake though and thanks for sharing!!!

  58. I would like to try this recipe. It looks so good. I have a question though. I do you use milk and water in the pudding mix. Also once you cut into the cake wouldn’t the pudding run out of the cake that is left in the ooan?

    • Hi Joy! I think you asked Why do I use milk and water in the pudding mix? I think all milk would be too thick. You can let the cake sit to set the pudding if you are concerned about the pudding running in the pan. I make it for a large crowd so I don’t have leftovers with this cake to worry about that! 🙂

  59. Delicious recipe! I had a spice cake mix though so used it with the 2 lemon puddings. I added 3/4 cup raisins to the batter. I also had a lemon that needed to be used so added the zest and juice to the water to total 1 1/4 cups. It took just over an hour to bake to perfection. I was also curious if it could be frozen. About halfway through the cake, when my husband and I were getting a bit tired of it every night, I froze one piece. A few days later I took the frozen piece out and let it thaw through the day. It tasted just as it had done before freezing.

  60. Adding to the previous comment, today I made the recipe with chocolate cake mix, 1 pkg chocolate instant pudding and one tin of Cherry Pie Filling. Half the milk and water as it is only one pkg of pudding and the filling is about 2 cups so basically the same amount of liquid as the pudding. I tested a corner when it had cooled a bit and it is as delicious as I had envisioned. Will be perfect with a bit of vanilla ice cream. Thanks so much for this recipe. I think the variations are limited only by your imagination!!

    • I am so glad you like it! That chocolate cherry version sounds amazing 🙂

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