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Lemonade Pudding Cake

Lemonade Pudding Cake


  • 1 (2-layer size) box yellow cake mix
  • 1 (4-serving size) box JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix, divided
  • 1 cup cold water
  • 4 eggs
  • 1/4 cup oil
  • 3 tablespoons warm water
  • 1 cup powdered sugar


  1. Heat oven to 350 degrees F.
  2. Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  4. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
  5. Dissolve remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
  6. Pierce warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

Yield: 16 servings

Make-Ahead: Can be prepared 1 day ahead. Store at room temperature under a cake dome.

Great Substitute: Prepare as directed, using JELL-O Lemon Flavor Instant Pudding & Pie Filling.

Nutritional Information: Calories 270 Total fat 8 g Saturated fat 1.5 g Cholesterol 55 mg Sodium 330 mg Carbohydrate 45 g Dietary fiber 0 g Sugars 33 g Protein 3 g

Vitamin A 0 %DV Vitamin C 6 %DV Calcium 6 %DV Iron 4 %DV

Recipe and photo credit: Kraft Foods -


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