Jello Lemon Pudding Cake
Bright, zesty, and irresistibly moist, this Jello Lemon Pudding Cake is a citrus lover’s dream dessert! Combining the convenience of a boxed lemon cake mix with the creamy richness of instant lemon pudding, this recipe delivers layers of vibrant flavor and indulgent texture in every bite. With a quick prep time of just 15 minutes, this easy-to-make cake is baked to golden perfection, then topped with a luscious lemon pudding layer, a dusting of powdered sugar, and a sprinkle of fresh lemon zest for a stunning finish. Perfect for parties, potlucks, or any occasion that calls for a refreshing treat, this chilled dessert is even better when topped with whipped cream. Treat your taste buds to this tangy-sweet delight and enjoy a slice of sunshine!
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Recipe Information
Ingredients
- 1 box (approximately 15.25 oz) lemon cake mix
- 1 box (approximately 3.4 oz) instant lemon pudding mix
- 4 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 2 cups milk
- 0.5 cup powdered sugar
- 1 tablespoon lemon zest
- 1 cup whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, scraping the sides of the bowl as needed.
Pour the cake batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the lemon pudding topping. In a medium bowl, whisk together the milk and the second box of instant lemon pudding mix for 2 minutes, or until thickened. Let the pudding sit for 5 minutes to set.
Once the cake has cooled, spread the prepared lemon pudding evenly over the top of the cake.
Sprinkle the powdered sugar evenly over the pudding layer using a small sieve or sifter.
Garnish with freshly grated lemon zest for an extra burst of citrus flavor.
Optional: Serve slices with a dollop of whipped cream for added indulgence.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1040 mg | 346% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 573.6 g | 209% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 396.3 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1557 mg | 120% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1558 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
