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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This one is from Food and Family magazine, and I have actually tried it and enjoyed it. Kraft use to offer the publication for free but not anymore. My kids like the easy recipes so I let them have their way with the magazines so I am trying to save some online before they trash them. The cake rises to the top and a warm pudding sauce forms on the bottom Ingredients:
1 yellow cake mix |
2 cups cold milk |
1 1/4 water |
2 (3 1/2 ounce) lemon flavor instant pudding and pie filling |
1/3 cup sugar |
2 tablespoons powdered sugar |
Directions:
1. Preheat over to 350. Prepare cake as directed on package. Pour into greased 9x13-inch baking dish. Set aside.
2. Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar. Beat together for 2 minutes or until well blended. Pour over batter.
3. Place baking dish on a baking sheet to catch any boil over.
4. Bake 55 minutes to an hour or until wooden toothpick inserted into center of cake layer comes out clean. Cool 20 minutes (sauce will thicken slightly as it cools).
5. Sprinkle with powedered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
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