Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A very moist cake made with boxed cake & pudding mixes and frozen berries. Super simple. Ingredients:
1/2-1 cup sliced almonds |
18 1/4 ounces yellow cake mix |
1 ounce jell-o instant lemon pudding mix (serves 4, sugar-free, fat-free) |
1 1/2 ounces jello instant vanilla pudding mix (serves 6, sugar-free, fat-free) |
4 eggs |
1/2 cup canola oil |
1/2 cup water |
1/2 cup amaretto-flavored liqueur, such as disarano (optional, can use water instead) |
3 cups frozen mixed berries, thawed and chopped |
1 cup powdered sugar |
3 tablespoons milk |
Directions:
1. Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
2. Pour sliced almonds in the bottom of the bundt pan.
3. Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
4. Fold in thawed berries.
5. Pour mixture into bundt pan over the almonds.
6. Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
7. For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.
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