Lemon Drop Pudding Cake
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This cake, this Lemon Drop Pudding Cake as I call it, is a taste of Spring in your mouth! I crave lemon this time of year and this cake is my all-time favorite way to fulfill that craving!
I got this recipe from a sweet, talented farmwife at our church! And by talented I mean she can cook, bake, write (as in published books) and a million other things. She might have made this cake special for me once and I might have eaten the entire cake by myself……..this is the truth, but there were extenuating circumstances.
Lemon Drop Pudding Cake
This is one of my favorite cakes to make, not only is it delicious but it is so easy. It’s simply a white cake mix made according to package directions, lemon pudding (not instant though the cooking kind) and Cool Whip! Seriously it is that easy but looks and tastes like you spent all day in the kitchen hand squeezing lemons and sifting flour!
It’s also super easy to ‘dress up’ for a holiday like Easter. Add some toasted coconut and speckled jelly bean eggs and instantly you have a perfect dessert for Easter Sunday Dinner.
Other great Easter dessert ideas:
Lemon Drop Pudding Cake
Ingredients
- 1 White Cake Mix
- 1 box Lemon Pudding not instant
- 1 8 oz container of Cool Whip
Instructions
- Prepare cake according to package directions, making 2 round cakes, allow to cool.
- Prepare Lemon Pudding according to directions, allow to cool.
- Once cakes and pudding are cool, place one cake on your serving plate and top with half of the lemon pudding, spreading evenly.
- Place second cake on top of pudding and top that cake with the remainder of the lemon pudding now cover entire cake with Cool Whip.
Hint: Make the cake using the egg whites and reserve the yolks for the pudding.
Nutrition values are estimates, for exact values consult a nutritionist.
Linked to Weekend Potluck
That looks absolutely heavenly! I wish I had a slice right now.