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.
