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| JELLO LEMON PUDDING CAKE | |
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1 pkg. (4 serving size) Jello lemon instant pudding and pie filling 1 pkg. (2 layer size) lemon or yellow cake mix 4 eggs 1 c. water 1/4 c. oil Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10 inch tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed. Cool in pans 15 minutes; remove from pan. | |
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recipe reviews #181420
HiloHattie (Hawaii) says:
For a richer flavor, I changed the water to milk, the oil to butter, added to the batter the zest of one lemon and the juice of 1/2 lemon. Additionally, I made a second box of lemon pudding to lay down as a filling between the two round cakes once they were cool and, sifted confectioner's sugar on the top layer as a final detail.
#181423
HiloHattie (Hawaii) replies:
PS. On the above cake, baked in two round cake pans... 30-35 minutes at 350°F seems to have been enough time to get a clean toothpick out of it!
#182222
Beelermary (Missouri) says:
I have no instant pudding, would cooked lemon pudding work?
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