Lemon Pudding Cake

Lemon Pudding Cake


Ingredients
1 package yellow cake mix
Water, eggs and oil as called for on cake mix
2 packages (3.4 ounce eaach) lemon flavor instant pudding
1/3 cups sugar
2 cups cold milk
1 1/4 cup water
Dash powdered sugar, for garnish

Preparation

Heat oven to 350ºF.

Prepare cake batter as directed on the package using ingredients as needed in directions on box ( with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray.

Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish.

Place the baking dish on a baking sheet. The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.

Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Cool 20 minutes. Sauce will thicken slightly as it cools. Sprinkle with powdered sugar. Serve warm.

Refrigerate leftovers.