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Warm Fall Lemon Cake

 

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Submitted by: Tonya Lewis-Holm from Scottsburg, IN
Originally shared on the web 02/14/2011

18-1/2 oz. pkg. yellow cake mix
2 c. milk
1-1/4 c. water
2 3.4-oz. pkgs. instant lemon pudding mix
1/3 c. sugar
Garnish: 2 T. powdered sugar

Prepare cake batter as directed on package; pour into a greased 13"x9" baking pan. Set aside. Pour milk and water into a large bowl; stir in dry pudding mixes and sugar. Beat with a wire whisk for 2 minutes, or until well blended. Pour milk mixture into baking pan over cake batter; do not stir. Place baking pan on a baking sheet to catch any bubble-overs. Bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted near the center comes out clean. Cool for 20 minutes to allow sauce to thicken. Dust with powdered sugar. Store leftovers in the refrigerator. Serves 16.


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Enjoy this recipe from Homemade Harvest originally published 03/2010.

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