Lemon Pudding Cake

Bake cake according to directions on box, following high-altitude directions if needed. Just mix the cake mix with the additional required ingredients specified in mix package (typically water, eggs and oil). Use whatever shape cake pan you like and follow the package instructions for baking time and temp.

Once cake is finished baking, remove from oven. Immediately mix the pudding with the milk and set aside on counter. While the cake is still warm, take a wooden spoon and poke holes throughout the cake, about an inch between the holes.

By now, the pudding should have set just a bit. Spread the pudding on top of the cake, pushing the pudding down into the holes in the cake. There should be a thin layer of pudding on top once you are done.

At this point, you can cover and refrigerate the cake until it’s time to serve, even keeping it overnight. In my opinion, this makes the cake a bit more moist as the pudding has time to seep into the cake. Just be sure to cool the cake completely before putting it in the fridge or else it will get soggy.

Otherwise, if you are ready to serve it, go ahead and whip the cream until you have fresh whipped cream. Coat the cake with fresh cream using a spatula and garnish with curled lemon rind. Serve immediately once you top it with the cream.

Enjoy!