Warm Lemon Pudding Cake
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5 from 29 votes

Warm Lemon Pudding Cake

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 250kcal
Author: Brandie @ The Country Cook


  • 1 box lemon 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


  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 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.
  • Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter.
  • 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 while baking.
  • 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.
  • When it’s finished baking, 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.


Calories: 250kcal | Carbohydrates: 51g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 379mg | Potassium: 91mg | Sugar: 22g | Vitamin A: 2.4% | Vitamin C: 0.1% | Calcium: 13% | Iron: 5.7%