Coffee and Dessert - Lemon Pudding Cake

My mother was recently looking for a recipe for Lemon Pudding Cake for an event at her church. The woman who had been making it for years was not around and nobody had her recipe. I did an online search and found this recipe from Betty Crocker. Being the owner of a Betty Crocker cookbook for years, I figured that this recipe would be great. Anything I have ever made from my cookbook has been a winner.

I have not had the opportunity to make this cake yet, but my mother did and it was a big hit. It's very easy to make, and you could do your own variations such as chocolate, butterscotch or even lime.

Lemon Pudding Cake

1 box Betty Crocker Super Moist lemon cake mix

1 cup water

1/3 cup vegetable oil

1 tablespoon grated lemon peel

3 eggs

2 boxes (4-serving size each) lemon instant pudding and pie filling mix

3 cups milk

Whipped Cream

1. Heat oven to 350 degrees F. Spray 13 x 9 pan with cooking spray (do not use dark or non-stick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.

2. In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.

3. Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cook 20 minutes. Top of cake will have irregular surface.

4. Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.