Nothing gets women more giddy or excited quite like the impending birth of a baby. Except for maybe a wedding. But a baby...oh goodness, we love babies! And if you are already a Mom yourself, you understand all the amazing-ness, love (and exhaustion!) a baby will bring to a home.
And when you find out a friend is expecting. Well, you can't help but be over the moon happy for them. Even if the expecting friend is already a Momma three times over. Each child is so special and you never know what happy surprises await with each one.
So why all the baby talk? Well, a good blogging friend is having a baby!
That gorgeous gal in the photo above is having baby number 4 and a few of us thought it called for a celebration. Of course, we all wished it was in person. She is Mandy from the tasty and wonderful food blog, Mandy's Recipe Box.
If y'all aren't familiar with her blog yet, you should really take some time to check it out.
Her meals are all family friendly. If you like The Country Cook recipes then I know you'll just adore Mandy and her recipes too. We seem to share very similar taste buds! So a few of us decided to get together to throw a virtual baby shower for Mandy. Isn't she the most adorable pregnant gal??
And no baby shower is complete without yummy food that the Momma-to-be loves! I thought I would share one of my most favorite-est recipes of Mandy's. Her Warm Lemon Pudding Cake. I just love anything lemon and I know Mandy does too!
And since Mandy and her hubby have chosen to be surprised about the baby's sex, yellow seemed to be a good color to go with as well. When we don't know if the baby is a boy or a girl, we always seem to go with white, yellow or green, right?
So this one is for you Mandy. Congratulations honey bunch! You are one amazing Momma and I know this baby is so blessed to have you as a Mom as you are blessed to have another life in your home. May you always have peace and happiness and laughter. And may he or she be a good sleeper too! Hee hee.
1 box lemon (or yellow) cake mix
(ingredients listed on back of box; eggs, oil and water)
2 (3.4 oz.) boxes instant lemon pudding
1/3 cup sugar (optional)
2 cups cold milk
1 1/4 cup water
powdered sugar, for dusting
Note: I've made this both with and without sugar. To me, it is optional. It just depends on how sweet you want the pudding layer. I thought it was still very yummy without the added sugar. See my notes below on comparing boxed cake mixes.
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Prepare cake mix according to package directions.
Pour batter into baking dish.
In a separate bowl, combine dry pudding mixes with sugar, milk and water.
Whisk briskly for 2 minutes until it begins to thicken.
Spoon pudding mixture over cake mix batter.
You could pour it on but I found I got it on there more evenly by spooning it on.
Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter.
Oh, I almost forgot.
Put a large baking sheet underneath your baking dish before sliding it in the oven.
You'll want that underneath there while baking to catch any bubbling over of the pudding.
(see my notes below about that)
(see my notes below about that)
Bake for about 55 minutes to one hour.
It's a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly.
So, what you want to do is take a toothpick and insert it into the middle of the cake.
If it only comes out with pudding - you are good.
If you still see gooey cake batter on it, then you need to bake it for a bit longer.
Allow it to cool for about 20 minutes.
This will allow that pudding layer to thicken up a bit more.
Then serve with a bit of sprinkled powdered sugar on top.
Mmmm....so, so good. I really enjoy eating this warm so whenever I sliced a piece up I pop it in the microwave and nuke it for just a few seconds.
Cook's Notes: Just an interesting side note to this recipe concerning boxed cake mixes. I've made this a couple of times. One time I used Betty Crocker cake mix and another time I used Duncan Hines (as you see in above picture). The Betty Crocker cake mix bubbled over a bit but the Duncan Hines one did not. Not sure if that was a fluke?? I usually prefer Duncan Hines Cake mixes but I go with Betty Crocker when I can't find Duncan Hines. Having said all that, I think the Betty Crocker cake mix was more fluffy in texture while the Duncan Hines was a firmer cake that held it's shape more. I'll let you be the judge on that. Either way this cake is so very good! Just keep a large sheet pan underneath your baking dish just in case...
Printable Recipe Here