Lemonade Pudding Cake

Yield: 16 servings

Ingredients

• 1 (18.25 ounce) 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

Instructions

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 for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
4. Cool in pan for 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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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.

Nutrition

Per serving: 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

Attribution

Recipe and photo used with permission from: Kraft Heinz Company