LEMON PUDDING CAKE

LEMON PUDDING CAKE 1 package Yellow Cake Mix Water, Eggs And Oil 2 packages (3.4 Oz. Package) Lemon Flavor Instant Pudding ⅓ cups Sugar 2 cups Cold Milk 1-¼ cup Water 1 dash Powdered Sugar For Garnish Heat oven to 350ºF. Prepare cake batter as directed on the package using ingredients as needed in directions on box (with water, eggs, and oil). Pour into a 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mix, granulated sugar, milk and water with a whisk for 2 minutes; pour over the batter in the dish. Place the baking dish on a baking sheet. (The baking sheet will catch any sauce that might bubble over the sides of the dish as the dessert bakes.) Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.