This was absolutely delicious. I substituted the granulated sugar for a no calorie sweetener, the yellow cake mix for a sugar free cake mix, and I used sugar free lemon pudding instead of the original. For a stronger lemon flavor I added fresh lemon juice and lemon zest to the creamy filling. My only gripe was that the filling mixture took too long to set.
What You Need
1 pkg. (2-layer size) yellow cake mix 2 pkg.
(3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup Granulated sugar
2 cups cold milk
1-1/4 cups Water
2 Tbsp. Powdered sugar
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HEAT oven to 350ºF.
PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
