Lemon Pudding Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (18 ounce) box lemon cake mix, super moist (try betty crocker)
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 tablespoon grated lemon peel
• 3 eggs
• 2 (3 1/2 ounce) boxes instant lemon pudding (4-serving size each)
• 2 3/4 cups milk
• whipped cream, if desired

Recipe

• 1 heat oven to 350 degrees f.
• 2 spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
• 3 in a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. beat on medium speed for 2 minutes, scraping bowl occasionally.
• 4 pour into pan; set aside.
• 5 in a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. drizzle pudding over batter to within 1/2 inch of edges of pan.
• 6 bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
• 7 cool 20 minutes. cake will appear sunken in center.
• 8 spoon warm pudding cake, top side down, into bowls; top with whipped topping. store in refrigerator.