Lemonade Pudding Cake
1 Hr(s) 25 Min(s)
30 Min(s) Prep
55 Min(s) Cook
Healthy Living
Instant vanilla pudding and lemonade mix add flavor and moistness to a yellow cake mix. Baked in a tube pan, the cake is topped with a lemony glaze.
What You Need
Select All
16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 cup cold water
4 eggs
1/4 cup oil
3 Tbsp. warm water
1 cup powdered sugar
Let's Make It
1
Heat oven to 350ºF.
2
Beat cake mix, pudding mix, 1/4 cup drink mix, 1 cup water, eggs and oil in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan.
3
Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 5 min. Loosen cake from sides of pan with knife. Invert cake onto serving platter; gently remove pan.
4
Dissolve remaining drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with whisk until blended.
5
Pierce warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.
Kitchen Tips
Tip 1
Make Ahead
Can be prepared 1 day ahead. Store at room temperature under a cake dome.
Tip 2
Substitute
Prepare using JELL-O Lemon Flavor Instant Pudding.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 130mg
6%
Total Carbohydrates 19g
7%
Dietary Fiber 0g
0%
Sugars 19g
38%
Protein 2g
4%
Vitamin A
2%
Vitamin C
2%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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