I made one of these for my husband shortly after the church event because there was nothing left to bring home, and I had been talking about it for so long. He was tired of hearing about it without being able to taste it. I think he enjoyed it even more than I did, and he doesn’t even normally care for lemon that much. Well, at least I know there is a dessert that I can make for us at just about any time now. It’s going to get eaten. Check out what they are saying about this recipe over at Mandy’s Recipe Box:
“This looks delightful! I would be tempted to try a chocolate version!”
I can tell you that it is sure is delightful… try out whatever flavors you like and have some fun!
Ingredients
1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9×13 size)
Ingredients called for on back of cake box (eggs, oil etc.)
2 pkg (3.4oz each) Jello instant lemon pudding
⅓ c. Domino sugar
2 c. cold milk
1¼ c. water
2 Tbsp. powdered sugar (for dusting)
Instructions
Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9×13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don’t spread it. You’ll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.
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Quick Tip: For even more lemon flavor, zest and juice one lemon into your pudding.
Thanks again to Mandy’s Recipe Box for this yummy in my tummy recipe.
