Ingredients for Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze
- 1/2 cup sliced almonds
- 1 (15.25 ounce) box lemon cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- Jello Instant Vanilla Pudding Mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- Liqueur
- 2 cups frozen mixed berries, thawed
- 2 cups powdered sugar
- 2 - 4 tablespoons milk
- cooking spray with flour
- fresh berries (for garnish)
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How to Make Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt pan.
- Sprinkle 1/2 cup sliced almonds evenly across the bottom of the prepared bundt pan.
- In a large mixing bowl, combine one 15.25 ounce box of lemon cake mix, one 3.4 ounce package of instant lemon pudding mix, 1/2 cup vegetable oil, 4 large eggs, and 1 cup of water.
- Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Gently fold in 2 cups of thawed mixed berries (reserve some for garnish, if desired).
- Pour the batter into the prepared bundt pan over the almonds.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar with 2-4 tablespoons of milk until smooth and pourable. Add more milk, one tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top. Garnish with fresh berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
153g
Fat
13g
Carbs
20g
